Procyanidins in Theobroma cacao Reduce Plasma Cholesterol Levels in High Cholesterol-Fed Rats.

Naomi Osakabe, Megumi Yamagishi

Research output: Contribution to journalArticle

15 Citations (Scopus)
Original languageEnglish
Pages (from-to)131-136
JournalJounal of Clinical Biochemstry and Nutrition.
Volume45
Publication statusPublished - 2009 Aug 28

Cite this

Procyanidins in Theobroma cacao Reduce Plasma Cholesterol Levels in High Cholesterol-Fed Rats. / Osakabe, Naomi; Yamagishi, Megumi.

In: Jounal of Clinical Biochemstry and Nutrition., Vol. 45, 28.08.2009, p. 131-136.

Research output: Contribution to journalArticle

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journal = "Jounal of Clinical Biochemstry and Nutrition.",

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AU - Osakabe, Naomi

AU - Yamagishi, Megumi

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M3 - Article

VL - 45

SP - 131

EP - 136

JO - Jounal of Clinical Biochemstry and Nutrition.

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