Continuous intake of polyphenolic compounds containing cocoa powder reduces LDL oxidative susceptibility and has beneficial effects on plasma HDL-cholesterol concentrations in humans

American Journal of Clinical Nutrition

Volumn 85, Issue 3, 2007, Pages 709-717

  Baba, Seigo ^a   Osakabe, Naomi ^a   Kato, Yoji ^b   Natsume, Midori ^a   Yasuda, Akiko ^a   Kido, Toshimi ^c   Fukuda, Kumiko ^a   Muto, Yuko ^a   Kondo, Kazuo ^c  

^a MEIJI SEIKA KAISHA LTD   (Japan)

^b UNIVERSITY OF HYOGO   (Japan)

^c OCHANOMIZU UNIVERSITY   (Japan)

Author keywords

Catechins; Cocoa; HDL cholesterol; LDL oxidative susceptibility

Indexed keywords

CATECHIN; EPICATECHIN; HIGH DENSITY LIPOPROTEIN CHOLESTEROL; LOW DENSITY LIPOPROTEIN; POLYPHENOL DERIVATIVE;

ARTICLE; BLOOD SAMPLING; CACAO; CONTROLLED STUDY; DIETARY INTAKE; DRUG EFFECT; DRUG URINE LEVEL; HUMAN; HUMAN EXPERIMENT; HYPERCHOLESTEROLEMIA; LIPID ANALYSIS; LIPID BLOOD LEVEL; MALE; OXIDATION; OXIDATIVE STRESS;

THEOBROMA CACAO;

EID: 33847775158     PISSN: 00029165     EISSN: None     Source Type: Journal    
DOI: 10.1093/ajcn/85.3.709     Document Type: Article

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