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

Baba S., Kato Y., Natsume M., Yasuda A., Kido T., Fukuda K., Muto Y., Kondo K., Naomi Osakabe

Research output: Contribution to journalArticle

193 Citations (Scopus)
Original languageEnglish
Pages (from-to)709-717
JournalAmican Jounal of Clinical Nutrition.
Volume85
Publication statusPublished - 2007 Mar 1

Cite this