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Free Radical Biology & Medicine|December 25, 2002
Flavan-3-ols and procyanidins protect liposomes against lipid oxidation and disruption of the bilayer structureSandra V Verstraeten, Carl L Keen, Harold H Schmitz, et al.Clinical & Developmental Immunology|February 17, 2005
Flavanols and platelet reactivityDebra A Pearson, Roberta R Holt, Dietrich Rein, et al.Molecular Aspects of Medicine|September 22, 2010
Recommending flavanols and procyanidins for cardiovascular health: current knowledge and future needsHagen Schroeter, Christian Heiss, Jeremy P E Spencer, et al.Advances in Nutrition (Bethesda, Md.)|June 22, 2025
A Multiomics Framework to Unlock the Relationships between Wine, Food, and Gut HealthAntoine Abrieux, Mariana Barboza, Kristin Hirahatake, et al.Experimental Biology and Medicine (Maywood, N.J.)|February 28, 2004
Pentameric procyanidins isolated from Theobroma cacao seeds selectively downregulate ErbB2 in human aortic endothelial cellsThomas P Kenny, Carl L Keen, Paul Jones, et al.Archives of Biochemistry and Biophysics|October 4, 2002
Influence of flavan-3-ols and procyanidins on UVC-mediated formation of 8-oxo-7,8-dihydro-2'-deoxyguanosine in isolated DNAJavier I Ottaviani, Fernando Carrasquedo, Carl L Keen, et al.Experimental Biology and Medicine (Maywood, N.J.)|September 1, 2004
Cocoa procyanidins inhibit proliferation and angiogenic signals in human dermal microvascular endothelial cells following stimulation by low-level H2O2Thomas P Kenny, Carl L Keen, Paul Jones, et al.Annual Review of Food Science and Technology|December 11, 2024
Comfort Foods in the Twenty-First Century: Friend or Foe?Roberta R Holt, Harold H Schmitz, Reham Mhawish, et al.Journal of AOAC International|September 5, 2013
Flavanol and procyanidin content (by degree of polymerization 1-10) of chocolate, cocoa liquors, cocoa powders, and cocoa extracts: first action 2012.24Rebecca J Robbins, Jadwiga Leonczak, Julia Li, et al.Journal of AOAC International|September 14, 2012
Determination of flavanol and procyanidin (by degree of polymerization 1-10) content of chocolate, cocoa liquors, powder(s), and cocoa flavanol extracts by normal phase high-performance liquid chromatography: collaborative studyRebecca J Robbins, Jadwiga Leonczak, Julia Li, et al.Pageof 3