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Continuous intake of polyphenolic compounds containing cocoa powder reduces LDL oxidative susceptibility and has beneficial effects on plasma HDL-cholesterol concentrations in humans
Cocoa LDL oxidative susceptibility HDL cholesterol catechins
2008/12/12
Background: Cocoa powder is rich in polyphenols such as catechins and procyanidins and has been shown in various models to inhibit LDL oxidation and atherogenesis.Objective: We examined whether long-t...