Regular consumption of cocoa powder with milk increases HDL cholesterol and reduces oxidized LDL levels in subjects at high-risk of cardiovascular disease

Nutrition, Metabolism and Cardiovascular Diseases

Volumn 22, Issue 12, 2012, Pages 1046-1053

  Khan, N ^a,b   Monagas, M ^a,c,d   Andres Lacueva, C ^a,b   Casas, R ^c,d   Urpi Sarda M ^a,b   Lamuela Raventos R M ^a,c,d   Estruch, R ^a,c,d  

^a UNIVERSITY OF BARCELONA   (Spain)

^b Fun c food CSD2007 063 ^*  (Spain)

^c Instituto de Salud Carlos III   (Spain)

^d INSTITUTO DE SALUD CARLOS III   (Spain)

Author keywords

CHD; Cocoa powder; HDL cholesterol; Oxidized LDL; Polyphenols

Indexed keywords

ANTIOXIDANT; HIGH DENSITY LIPOPROTEIN CHOLESTEROL; LOW DENSITY LIPOPROTEIN; OXIDIZED LOW DENSITY LIPOPROTEIN; POLYPHENOL;

AGED; ANIMAL; ARTICLE; BLOOD; CACAO; CARDIOVASCULAR DISEASE; CHEMISTRY; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; FEMALE; HUMAN; MALE; MIDDLE AGED; MILK; RANDOMIZED CONTROLLED TRIAL; RISK FACTOR; VERY ELDERLY;

AGED; AGED, 80 AND OVER; ANIMALS; ANTIOXIDANTS; CACAO; CARDIOVASCULAR DISEASES; CHOLESTEROL, HDL; CROSS-OVER STUDIES; FEMALE; HUMANS; LIPOPROTEINS, LDL; MALE; MIDDLE AGED; MILK; POLYPHENOLS; RISK FACTORS;

THEOBROMA CACAO;

EID: 84870441709     PISSN: 09394753     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.numecd.2011.02.001     Document Type: Article

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