Prebiotic evaluation of cocoa-derived flavanols in healthy humans by using a randomized, controlled, double-blind, crossover intervention study

Keyphrases

• Cocoa 100%
• Prebiotics 100%
• Cocoa Flavanols 100%
• Flavanols 100%
• Healthy Individuals 100%
• Intervention Studies 100%
• C-reactive Protein 20%
• Fecal Samples 10%
• Bacterial Count 10%
• Lactobacilli Count 10%
• Physiologic 10%
• Microbial Changes 10%
• Resident Microbiota 10%
• Prebiotic Potential 10%
• Randomized Double-blind 10%
• Gut Microflora 10%
• Batch Culture 10%
• Bifidobacterial 10%
• Alternant 10%
• Control Intervention 10%
• Small Intestine 10%
• Dietary Inclusion 10%
• Plasma Triacylglycerol 10%
• Healthy Volunteers 10%
• Fluorescence in Situ Hybridization 10%
• Large Intestine 10%
• Protein Concentration 10%
• Potential Prebiotic 10%
• Washout Period 10%
• Clostridium 10%
• Daily Consumption 10%
• Culture Experiment 10%
• Lactobacillus 10%

Food Science

• Prebiotic Agent 100%
• Lactobacillus 66%
• Clostridia 33%