Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans-Reference-Cited by-同舟云学术

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

Published:2001-11-01 Issue:5 Volume:74 Page:596-602
ISSN:0002-9165
Container-title:The American Journal of Clinical Nutrition
language:en
Short-container-title:

Author:

Wan Ying¹,Vinson Joe A¹,Etherton Terry D¹,Proch John¹,Lazarus Sheryl A¹,Kris-Etherton Penny M¹

Affiliation:

1. From the Graduate Program in Nutrition, The Pennsylvania State University, University Park; the Department of Chemistry, the University of Scranton, Scranton, PA; and the Analytical and Applied Sciences Group, Mars Incorporated, Hackettstown, NJ.

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/ajcn/article-pdf/74/5/596/23964523/596.pdf

Reference33 articles.

1. Chocolate contains additional flavonoids not found in tea;Lazarus;Lancet.,1999

2. Chocolate as a source of tea flavonoids;Arts;Lancet,1999

3. Antioxidants in chocolate;Waterhouse;Lancet,1996

4. Potential cardiovascular health benefits of procyanidins present in chocolate and cocoa;Bearden,2000

5. Beyond cholesterol. Modifications of low-density lipoprotein that increase its atherogenicity;Steinberg;N Engl J Med,1989

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