Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans

American Journal of Clinical Nutrition

Volumn 74, Issue 5, 2001, Pages 596-602

  Wan, Ying ^b   Vinson, Joe A ^b   Etherton, Terry D ^b   Proch, John ^b   Lazarus, Sheryl A ^b   Kris Etherton, Penny M ^a  

^a Nutrition Department   (United States)

^b NONE

Author keywords

Catechins; Cocoa powder; Dark chocolate; Flavonoids; LDL oxidation; Oxygen radical absorbance capacity; Polyphenols; Procyanidins; Prostaglandins

Indexed keywords

CAFFEINE; CATECHIN; FLAVONOID; HIGH DENSITY LIPOPROTEIN CHOLESTEROL; LOW DENSITY LIPOPROTEIN; POLYPHENOL; PROCYANIDIN; PROSTAGLANDIN; THEOBROMINE;

ANTIOXIDANT ACTIVITY; ARTICLE; CACAO; CARDIOVASCULAR DISEASE; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; DIET; FATTY ACID OXIDATION; FEMALE; HUMAN; MALE; NORMAL HUMAN; RANDOMIZED CONTROLLED TRIAL; RISK FACTOR; URINALYSIS;

THEOBROMA CACAO;

EID: 0034749936     PISSN: 00029165     EISSN: None     Source Type: Journal    
DOI: 10.1093/ajcn/74.5.596     Document Type: Article

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