Blooming reduces the antioxidant capacity of dark chocolate in rats without lowering its capacity to improve lipid profiles

Author:

Shadwell Naomi,Villalobos Fatima,Kern Mark,Hong Mee Young

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Endocrinology,Endocrinology, Diabetes and Metabolism

Reference40 articles.

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4. The role of polyphenols in cardiovascular disease;Michalska;Med Sci Monit,2010

5. Wine and oxidative stress: up-to-date evidence of the effects of moderate wine consumption on oxidative damage in humans;Covas;Atherosclerosis,2010

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