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Oligomeric cocoa procyanidins possess enhanced bioactivity compared to monomeric and polymeric cocoa procyanidins for preventing the development of obesity, insulin resistance, and impaired glucose tolerance during high-fat feeding.
Dorenkott MR, Griffin LE, Goodrich KM, Thompson-Witrick KA, Fundaro G, Ye L, Stevens JR, Ali M, O'Keefe SF, Hulver MW, Neilson AP. Dorenkott MR, et al. Among authors: griffin le. J Agric Food Chem. 2014 Mar 12;62(10):2216-27. doi: 10.1021/jf500333y. Epub 2014 Mar 3. J Agric Food Chem. 2014. PMID: 24559282
Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans.
Racine KC, Wiersema BD, Griffin LE, Essenmacher LA, Lee AH, Hopfer H, Lambert JD, Stewart AC, Neilson AP. Racine KC, et al. Among authors: griffin le. Antioxidants (Basel). 2019 Dec 11;8(12):635. doi: 10.3390/antiox8120635. Antioxidants (Basel). 2019. PMID: 31835748 Free PMC article.
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