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Karen A. Cooper
Researcher at Nestlé
Publications - 19
Citations - 1278
Karen A. Cooper is an academic researcher from Nestlé. The author has contributed to research in topics: VO2 max & Food security. The author has an hindex of 12, co-authored 19 publications receiving 1086 citations. Previous affiliations of Karen A. Cooper include University of Zurich.
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Journal ArticleDOI
Cocoa and health: a decade of research
TL;DR: After 10 years of research, cocoa has been found to improve antioxidant status, reduce inflammation and correlate with reduced heart disease risk; with these results, and its popularity, it has received wide coverage in the press.
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Dark Chocolate Improves Coronary Vasomotion and Reduces Platelet Reactivity
Andreas J. Flammer,Frank Hermann,Isabella Sudano,Lukas E. Spieker,Matthias Hermann,Karen A. Cooper,Mauro Serafini,Thomas F. Lüscher,Frank Ruschitzka,Georg Noll,Roberto Corti +10 more
TL;DR: Dark chocolate induces coronary vasodilation, improves coronary vascular function, and decreases platelet adhesion 2 hours after consumption, paralleled by a significant reduction of serum oxidative stress and were positively correlated with changes in serum epicatechin concentration.
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Rapid reversed phase ultra-performance liquid chromatography analysis of the major cocoa polyphenols and inter-relationships of their concentrations in chocolate.
Karen A. Cooper,Esther Campos-Giménez,Diego Jimenez Alvarez,Kornél Nagy,Jennifer L. Donovan,Gary Williamson +5 more
TL;DR: An ultra-performance liquid chromatography method that can separate and quantify in 3 min six of the major chocolate polyphenols is described, and it is concluded that (-)-catechin is the main form of polyphenol that varies according to manufacturing conditions and cocoa origin.
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(+)-Catechin is more bioavailable than (−)-catechin: Relevance to the bioavailability of catechin from cocoa
Jennifer L. Donovan,Vanessa Crespy,Manuel Oliveira,Karen A. Cooper,Bryan B. Gibson,Gary Williamson +5 more
TL;DR: These findings provide an explanation for the poor bioavailability of catechin when consumed in chocolate or other cocoa containing products.
Journal ArticleDOI
Income growth and climate change effects on global nutrition security to mid-century
Gerald C. Nelson,Jessica R. Bogard,Keith Lividini,Joanne E Arsenault,Malcolm Riley,Timothy B. Sulser,Daniel Mason-D'Croz,Brendan Power,David I. Gustafson,Mario Herrero,Keith Wiebe,Karen A. Cooper,Roseline Remans,Roseline Remans,Mark W. Rosegrant +14 more
TL;DR: Assessment of the per capita availability of food nutrients for various scenarios to the year 2050 suggests that economic growth will expand food and macronutrient access more than climate change will suppress it, but that micronutrients inadequacies will plague some regions.