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

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      Journal: The American Journal of Clinical Nutrition
      Publisher: Oxford University Press (OUP)

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          Abstract

          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.

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          PubMed ID:: 11684527
          DOI:: 10.1093/ajcn/74.5.596

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