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Bioactive Compounds from Theobroma cacao: Effect of Isolation and Safety Evaluation |
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| Authors: | de la Luz Cádiz-Gurrea María Fernández de las Nieves Ignacio Aguilera Saez Luis Manuel Fernández-Arroyo Salvador Legeai-Mallet Laurence Bouaziz Mohamed Segura-Carretero Antonio |
| Institution: | 1.Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, 18071, Granada, Spain ;2.Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. del Conocimiento 37, Edificio BioRegion, 18016, Granada, Spain ;3.Advanced NMR Methods and Metal-based Catalysts, University of Almería, Ctra. Sacramento s/n, La Ca?ada de San Urbano, 04120, Almería, Spain ;4.Biomedical Research Unit. Medicine and Surgery Department, Rovira i Virgili University, 43201, Reus, Tarragona, Spain ;5.Institut National de la Santé et de la Recherche Médicale Unité 781, Université Paris Descartes-Sorbonne Paris Cité, Institut Imagine, H?pital Necker-Enfants Malades, 75015, Paris, France ;6.Laboratoire d’Electrochimie et Environnement, Ecole Nationale d’Ingénieurs de Sfax BP ?1173? 3038, Université de Sfax, Sfax, Tunisie ;7.Institut Supérieur de Biotechnologie de Sfax, Université de Sfax, BP ?1175?, 3038, Sfax, Tunisie ; |
| Abstract: | Plant Foods for Human Nutrition - Plants, including most food and feed plants, produce a broad range of bioactive chemical compounds. Among these compounds, polyphenols are reported to provide... |
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