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

Food ChemistryNutritionFood Bioactive CompoundMedicineLipid PeroxidationPhysiologyDiabetesProstaglandin ConcentrationsMolecular NutritionCocoa PowderPublic HealthPharmacologyDark ChocolateOxidative Stress