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

@article{Baba2007ContinuousIO,
  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={Seigo Baba and Naomi Osakabe and Yoji Kato and Midori Natsume and Akiko Yasuda and Toshimi Kido and Kumiko Fukuda and Yuko Muto and Kazuo Kondo},
  journal={The American journal of clinical nutrition},
  year={2007},
  volume={85 3},
  pages={709-17}
}
BACKGROUND Cocoa powder is rich in polyphenols such as catechins and procyanidins and has been shown in various models to inhibit LDL oxidation and atherogenesis. OBJECTIVE We examined whether long-term intake of cocoa powder alters plasma lipid profiles in normocholesterolemic and mildly hypercholesterolemic human subjects. DESIGN Twenty-five subjects were randomly assigned to ingest either 12 g sugar/d (control group) or 26 g cocoa powder and 12 g sugar/d (cocoa group) for 12 wk. Blood… CONTINUE READING
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Long-term intake of cocoa powder reduce the oxidative susceptibility of low density lipoprotein in healthy humans

  • S Baba, N Osakabe, M Natsume
  • Jpn J Med Pharm Sci
  • 2004
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