Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans.

@article{Wan2001EffectsOC,
  title={Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans.},
  author={Yuntao Wan and J. Andrew Vinson and Terry D. Etherton and John Proch and Sheryl A Lazarus and Penny M Kris-Etherton},
  journal={The American journal of clinical nutrition},
  year={2001},
  volume={74 5},
  pages={596-602}
}
BACKGROUND Flavonoids are polyphenolic compounds of plant origin with antioxidant effects. Flavonoids inhibit LDL oxidation and reduce thrombotic tendency in vitro. Little is known about how cocoa powder and dark chocolate, rich sources of polyphenols, affect these cardiovascular disease risk factors. OBJECTIVE We evaluated the effects of a diet high in cocoa powder and dark chocolate (CP-DC diet) on LDL oxidative susceptibility, serum total antioxidant capacity, and urinary prostaglandin… CONTINUE READING
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