Flavonoids from dark chocolate and (−)-epicatechin ameliorate high-fat diet-induced decreases in mobility and muscle damage in aging mice

Agricultura y biología

• chocolate 92%
• epicatechin 89%
• high fat diet 81%
• flavonoids 58%
• cocoa (beverage) 56%
• muscles 49%
• physical activity 44%
• mice 43%
• flavanols 43%
• beverages 38%
• skeletal muscle 34%
• follistatin 28%
• strength training 27%
• myostatin 26%
• proteasome endopeptidase complex 21%
• ubiquitin 20%
• obesity 19%
• wire 19%
• myocytes 18%
• ingestion 15%
• transcription factors 14%
• degradation 11%
• lipids 10%
• testing 7%

Medicina y ciencias biológicas

• Chocolate 100%
• Catechin 95%
• Beverages 87%
• Flavonoids 76%
• High Fat Diet 75%
• Muscles 45%
• Skeletal Muscle 30%
• Weight Lifting 28%
• MEF2 Transcription Factors 28%
• Follistatin 27%
• Myostatin 26%
• Exercise 24%
• Premature Mortality 22%
• Physical Functional Performance 20%
• Proteasome Endopeptidase Complex 19%
• Middle Aged 19%
• Ubiquitin 18%
• Fingers 17%
• Accidental Falls 15%
• Eating 14%
• Transcription Factors 14%
• Fats 14%
• Head 13%
• Obesity 13%
• Growth 9%

Química

• Flavonoid 72%
• Compound Mobility 57%
• Enhancer 44%
• Purity 38%
• Fat 37%
• Marker 33%