J
John Proch
Researcher at University of Scranton
Publications - 10
Citations - 1490
John Proch is an academic researcher from University of Scranton. The author has contributed to research in topics: Antioxidant & Dark chocolate. The author has an hindex of 10, co-authored 10 publications receiving 1410 citations.
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Journal ArticleDOI
Dried fruits: excellent in vitro and in vivo antioxidants.
TL;DR: Dried fruits, especially figs, are a convenient and superior source of some nutrients, but in the American diet amount to less than 1% of total fruit consumed, the findings suggest that dried fruits should be a greater part of the diet as they are dense in phenol antioxidants and nutrients, most notably fiber.
Journal ArticleDOI
Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans
Ying Wan,Joe A. Vinson,Terry D. Etherton,John Proch,Sheryl A. Lazarus,Penny M. Kris-Etherton +5 more
TL;DR: Cocoa powder and dark chocolate may favorably affect cardiovascular disease risk status by modestly reducing LDL oxidation susceptibility, increasing serum total antioxidant capacity and HDL-cholesterol concentrations, and not adversely affecting prostaglandins.
Journal ArticleDOI
Phenol Antioxidant Quantity and Quality in Foods: Cocoa, Dark Chocolate, and Milk Chocolate
Book ChapterDOI
Determination of quantity and quality of polyphenol antioxidants in foods and beverages
TL;DR: The methods described in this article are quick, simple, and inexpensive to perform and can be employed to compare antioxidants as pure compounds, or in mixtures after quantitating the polyphenols.
Book ChapterDOI
Polyphenol Antioxidants in Citrus Juices: in vitro and in vivo Studies Relevant to Heart Disease
TL;DR: The pure polyphenol hesperidin, which is common in juices, ascorbic acid, and the citrus juices, were not able to bind with LDL+VLDL and protect it from oxidation, while the juices were able to significantly inhibit atherosclerosis and lowered cholesterol and triglycerides.