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

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

Cite this

Continuous intake of polyphenolic compounds containing cocoa powder reduces LDL oxidative susceptibility and has beneficial effects on plasma HDL-cholesterol concentrations in humans. / S., Baba; Y., Kato; M., Natsume; A., Yasuda; T., Kido; K., Fukuda; Y., Muto; K., Kondo; Osakabe, Naomi.

In: Amican Jounal of Clinical Nutrition., Vol. 85, 01.03.2007, p. 709-717.

Research output: Contribution to journalArticle

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title = "Continuous intake of polyphenolic compounds containing cocoa powder reduces LDL oxidative susceptibility and has beneficial effects on plasma HDL-cholesterol concentrations in humans.",
author = "Baba S. and Kato Y. and Natsume M. and Yasuda A. and Kido T. and Fukuda K. and Muto Y. and Kondo K. and Naomi Osakabe",
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language = "English",
volume = "85",
pages = "709--717",
journal = "Amican Jounal of Clinical Nutrition.",

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T1 - Continuous intake of polyphenolic compounds containing cocoa powder reduces LDL oxidative susceptibility and has beneficial effects on plasma HDL-cholesterol concentrations in humans.

AU - S., Baba

AU - Y., Kato

AU - M., Natsume

AU - A., Yasuda

AU - T., Kido

AU - K., Fukuda

AU - Y., Muto

AU - K., Kondo

AU - Osakabe, Naomi

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SP - 709

EP - 717

JO - Amican Jounal of Clinical Nutrition.

JF - Amican Jounal of Clinical Nutrition.

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