Dark or white chocolate? Cocoa and cardiovascular health;Chocolat noir ou chocolat blanc? Le cacao et la santé cardiovasculaire

Revue Medicale Suisse

Volumn 6, Issue 239, 2010, Pages 499-504

  Corti, Roberto ^a   Perdrix, Jean ^b   Flammer, Andreas J ^a   Noll, Georg ^a  

^a UNIVERSITY HOSPITAL ZURICH   (Switzerland)

^b UNIVERSITY OF LAUSANNE   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

NITRIC OXIDE; POLYPHENOL DERIVATIVE;

ANTIINFLAMMATORY ACTIVITY; ANTIOXIDANT ACTIVITY; BLOOD PRESSURE; CACAO; CARDIOVASCULAR DISEASE; CARDIOVASCULAR RISK; DIETARY INTAKE; HUMAN; INSULIN RESISTANCE; REVIEW; THROMBOCYTE FUNCTION;

ANIMALS; ANTIOXIDANTS; CACAO; CANDY; CARDIOVASCULAR DISEASES; COLOR; FRUIT; HUMANS; INSULIN RESISTANCE; RANDOMIZED CONTROLLED TRIALS AS TOPIC; RISK FACTORS; TIME FACTORS; WINE;

EID: 77950110742     PISSN: 16609379     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

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