Cocoa products decrease low density lipoprotein oxidative susceptibility but do not affect biomarkers of inflammation in humans

Journal of Nutrition

Volumn 132, Issue 12, 2002, Pages 3663-3667

  Mathur, Surekha ^a   Devaraj, Sridevi ^b   Grundy, Scott M ^a   Jialal, Ishwarlal ^b  

^a UNIVERSITY OF TEXAS SOUTHWESTERN MEDICAL CENTER   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Chocolate; Cocoa; Flavonoids; Humans; Inflammation; Oxidation

Indexed keywords

ALKADIENE; BIOLOGICAL MARKER; C REACTIVE PROTEIN; COPPER; CYTOKINE; FLAVONOID; INTERLEUKIN 1BETA; INTERLEUKIN 6; ISOPROSTANE; LOW DENSITY LIPOPROTEIN; OXYGEN RADICAL; PADGEM PROTEIN; PHENOL DERIVATIVE; TUMOR NECROSIS FACTOR ALPHA;

ADULT; ARTICLE; BLOOD LEVEL; BLOOD SAMPLING; CACAO; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DIET SUPPLEMENTATION; DIETARY INTAKE; FEMALE; HUMAN; HUMAN TISSUE; INFLAMMATION; MALE; NORMAL HUMAN; OXIDATION KINETICS; OXIDATIVE STRESS; OXYGEN CONSUMPTION; URINALYSIS; URINE LEVEL;

THEOBROMA CACAO;

EID: 18744383019     PISSN: 00223166     EISSN: None     Source Type: Journal    
DOI: 10.1093/jn/132.12.3663     Document Type: Article

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