• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

可可、巧克力与人类健康。

Cocoa, Chocolate, and Human Health.

机构信息

Department of Nutritional and Food Sciences - Food Sciences, University of Bonn, Endenicher Allee 11-13, 53115 Bonn, Germany.

Faculty of Nutrition, Food, and Hospitality Sciences, Niederrhein, University of Applied Sciences, Rheydter Str. 277 , 41065 Mönchengladbach, Germany.

出版信息

Nutrients. 2020 Mar 5;12(3):698. doi: 10.3390/nu12030698.

DOI:10.3390/nu12030698
PMID:32151002
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7146487/
Abstract

Cocoa has been used as a ceremonial and hedonistic food for thousands of years in the tropical parts of America and for hundreds of years in the western world. […].

摘要

可可在美洲热带地区已经被作为一种仪式和享乐食品使用了数千年，在西方世界也已经使用了数百年。[...]。

相似文献

1
Cocoa, Chocolate, and Human Health.可可、巧克力与人类健康。
Nutrients. 2020 Mar 5;12(3):698. doi: 10.3390/nu12030698.
2
Methylxanthine composition and consumption patterns of cocoa and chocolate products.可可和巧克力产品中的甲基黄嘌呤成分及消费模式。
Prog Clin Biol Res. 1984;158:149-78.
3
Survey of commercially available chocolate- and cocoa-containing products in the United States. 2. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao.美国市售含巧克力和可可产品的调查。2. 与脱脂可可固体、总多酚和可可百分比相比的黄烷-3-醇含量比较。
J Agric Food Chem. 2009 Oct 14;57(19):9169-80. doi: 10.1021/jf901821x.
4
Mood Components in Cocoa and Chocolate: The Mood Pyramid.可可和巧克力中的情绪成分：情绪金字塔
Planta Med. 2018 Aug;84(12-13):839-844. doi: 10.1055/a-0588-5534. Epub 2018 Mar 14.
5
A new food frequency questionnaire to assess chocolate and cocoa consumption.一份用于评估巧克力和可可摄入量的新型食物频率问卷。
Nutrition. 2016 Jul-Aug;32(7-8):811-7. doi: 10.1016/j.nut.2016.01.027. Epub 2016 Mar 2.
6
Chocolate/cocoa and human health: a review.巧克力/可可与人类健康：综述
Neth J Med. 2013 Mar;71(2):63-8.
7
Psychoactive effects of tasting chocolate and desire for more chocolate.品尝巧克力的致幻作用和对更多巧克力的渴望。
Physiol Behav. 2011 Jul 25;104(1):117-21. doi: 10.1016/j.physbeh.2011.04.040. Epub 2011 May 1.
8
Chocolate and other cocoa products: effects on human reproduction and pregnancy.巧克力和其他可可制品：对人类生殖和妊娠的影响。
J Agric Food Chem. 2015 Nov 18;63(45):9927-35. doi: 10.1021/acs.jafc.5b01045. Epub 2015 Aug 13.
9
Relationship between Cocoa Intake and Healthy Status: A Pilot Study in University Students.可可摄入量与健康状况的关系：对大学生的初步研究。
Molecules. 2019 Feb 23;24(4):812. doi: 10.3390/molecules24040812.
10
Chocolate, "Food of the Gods": History, Science, and Human Health.巧克力，“众神的食物”：历史、科学与人类健康。
Int J Environ Res Public Health. 2019 Dec 6;16(24):4960. doi: 10.3390/ijerph16244960.

引用本文的文献

1
Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content.不同蛋白质含量的巧克力奶块各种混合物的多酚含量及抗氧化特性研究
Antioxidants (Basel). 2020 Apr 3;9(4):299. doi: 10.3390/antiox9040299.

本文引用的文献

1
Low Plasma Appearance of (+)-Catechin and (-)-Catechin Compared with Epicatechin after Consumption of Beverages Prepared from Nonalkalized or Alkalized Cocoa-A Randomized, Double-Blind Trial.饮用未碱化或碱化可可制备的饮料后，（+）-儿茶素和（-）-儿茶素与表儿茶素的血浆浓度相比降低：一项随机、双盲试验。
Nutrients. 2020 Jan 16;12(1):231. doi: 10.3390/nu12010231.
2
Changes in Antioxidants and Sensory Properties of Italian Chocolates and Related Ingredients Under Controlled Conditions During an Eighteen-Month Storage Period.在十八个月的储存期内，控制条件下意大利巧克力及其相关成分的抗氧化剂和感官特性的变化。
Nutrients. 2019 Nov 9;11(11):2719. doi: 10.3390/nu11112719.
3
Microbial Metabolites of Flavan-3-Ols and Their Biological Activity.黄烷-3-醇的微生物代谢物及其生物活性。
Nutrients. 2019 Sep 20;11(10):2260. doi: 10.3390/nu11102260.
4
Effect of Cocoa Products and Its Polyphenolic Constituents on Exercise Performance and Exercise-Induced Muscle Damage and Inflammation: A Review of Clinical Trials.可可制品及其多酚成分对运动表现和运动引起的肌肉损伤和炎症的影响：临床试验综述。
Nutrients. 2019 Jun 28;11(7):1471. doi: 10.3390/nu11071471.
5
Flavanol Bioavailability in Two Cocoa Products with Different Phenolic Content. A Comparative Study in Humans.两种可可制品中黄烷醇生物利用度的比较。人体比较研究。
Nutrients. 2019 Jun 26;11(7):1441. doi: 10.3390/nu11071441.
6
Impact of Cocoa Products Intake on Plasma and Urine Metabolites: A Review of Targeted and Non-Targeted Studies in Humans.可可制品摄入对血浆和尿液代谢物的影响：人体靶向和非靶向研究综述。
Nutrients. 2019 May 24;11(5):1163. doi: 10.3390/nu11051163.
7
Simulated Gastrointestinal Digestion of Cocoa: Detection of Resistant Peptides and In Silico/In Vitro Prediction of Their Ace Inhibitory Activity.模拟可可的胃肠道消化：抗性肽的检测及其 ACE 抑制活性的计算预测/体外预测。
Nutrients. 2019 Apr 30;11(5):985. doi: 10.3390/nu11050985.
8
Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits.接种可可发酵过程中产生的功能挥发物的可追溯性及其潜在的健康益处。
Nutrients. 2019 Apr 19;11(4):884. doi: 10.3390/nu11040884.
9
Theobromine Improves Working Memory by Activating the CaMKII/CREB/BDNF Pathway in Rats.可可碱通过激活大鼠 CaMKII/CREB/BDNF 通路改善工作记忆。
Nutrients. 2019 Apr 20;11(4):888. doi: 10.3390/nu11040888.
10
Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage.粒径和提取方法对可可豆壳功能饮料的影响。
Nutrients. 2019 Apr 17;11(4):867. doi: 10.3390/nu11040867.