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Modulation of metabolic syndrome-related inflammation by cocoa
Yeyi Gu,
Joshua D. Lambert
Food Science
Penn State Cancer Institute
Cancer Institute, Cancer Control
Research output
:
Contribution to journal
›
Review article
›
peer-review
44
Scopus citations
Overview
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Dive into the research topics of 'Modulation of metabolic syndrome-related inflammation by cocoa'. Together they form a unique fingerprint.
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Agricultural and Biological Sciences
Polyphenol
100%
in Vitro Studies
50%
Antioxidant
50%
Insulin Resistance
50%
Monounsaturated Fat
50%
Dose Response
50%
Chocolate
50%
Dyslipidemia
50%
Homo Sapiens
50%
Theobroma Cacao
50%
Malvaceae
50%
Experimental Animal
50%
Anti-Inflammatory Activity
50%
Flavanols
50%
Proanthocyanidin
50%
Keyphrases
Inflammation
100%
Metabolic Syndrome
100%
Cocoa
100%
Polyphenols
20%
Beneficial Effects
20%
Anti-inflammatory Effect
20%
Obesity
10%
Mechanism of Action
10%
Dyslipidemia
10%
In Vitro Study
10%
Theobroma Cacao
10%
Hypertension
10%
Human Subjects
10%
Chronic Inflammation
10%
Insulin Resistance
10%
Antioxidant
10%
Laboratory Animals
10%
Dose-response Relationship
10%
Vasodilatory
10%
Chocolate
10%
Animal Subjects
10%
Biological Effects
10%
Anti-inflammatory Activity
10%
Monounsaturated Fatty Acids
10%
Methylxanthines
10%
Flavanols
10%
High-fat High-sugar
10%
High-sugar Foods
10%
Moderate Consumption
10%
Food Ingredients
10%
Pharmacology, Toxicology and Pharmaceutical Science
Inflammation
100%
Metabolic Syndrome X
100%
Cacao
100%
Polyphenol
18%
Antiinflammatory Activity
18%
Anti-Inflammatory Drug
9%
Chronic Inflammation
9%
Antioxidant
9%
Insulin Resistance
9%
Experimental Animal
9%
Dyslipidemia
9%
Dose-Response Relationship
9%
Flavanols
9%
Food Ingredient
9%
Methylxanthine
9%
Proanthocyanidin
9%
Homo sapiens
9%
Food Science
Polyphenol
100%
Monounsaturated Fatty Acid
50%
Cocoa
50%
Insulin
50%