Procyanidins in Theobroma cacao reduce plasma cholesterol levels in high cholesterol-fed rats

Journal of Clinical Biochemistry and Nutrition

Volumn 45, Issue 2, 2009, Pages 131-136

  Osakabe, Naomi ^a,b   Yamagishi, Megumi ^b  

^a SHIBAURA INSTITUTE OF TECHNOLOGY   (Japan)

^b MEIJI SEIKA KAISHA LTD   (Japan)

Author keywords

Cacao; Cholesterol; Micellar; Procyanidins; Rat

Indexed keywords

CHOLESTEROL; PROCYANIDIN DERIVATIVE; TRIACYLGLYCEROL;

ANIMAL CELL; ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ARTICLE; CACAO; CHOLESTEROL BLOOD LEVEL; CHOLESTEROL LIVER LEVEL; CONTROLLED STUDY; DIET SUPPLEMENTATION; DOSE RESPONSE; FECES ANALYSIS; HYPERCHOLESTEROLEMIA; INTESTINE ABSORPTION; LIPID BLOOD LEVEL; MALE; MICELLIZATION; MOLECULAR WEIGHT; NONHUMAN; RAT; STATISTICAL SIGNIFICANCE; TRIACYLGLYCEROL BLOOD LEVEL;

ANIMALIA; RATTUS; THEOBROMA CACAO;

EID: 70350340653     PISSN: 09120009     EISSN: None     Source Type: Journal    
DOI: 10.3164/jcbn.07-34     Document Type: Article

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