Open AccessContinuous intake of polyphenolic compounds containing cocoa powder reduces LDL oxidative susceptibility and has beneficial effects on plasma HDL-cholesterol concentrations in humans
Author(s) -
Seigo Baba,
Naomi Osakabe,
Yoji Kato,
Midori Natsume,
Akiko Yasuda,
Toshimi Kido,
Kumiko Fukuda,
Yuko Muto,
Kazuo Kondo
Publication year - 2007
Publication title -
american journal of clinical nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.608
H-Index - 336
eISSN - 1938-3207
pISSN - 0002-9165
DOI - 10.1093/ajcn/85.3.709
Subject(s) - polyphenol , food science , ldl cholesterol , cholesterol , oxidative phosphorylation , chemistry , biochemistry , antioxidant
Cocoa powder is rich in polyphenols such as catechins and procyanidins and has been shown in various models to inhibit LDL oxidation and atherogenesis.
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom