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Suppressive effects of cacao liquor polyphenols (CLP) on LDL oxidation and the development of atherosclerosis in Kurosawa and Kusanagi-hypercholesterolemic rabbits

Food ChemistryMetabolic SyndromeHealth SciencesCardiovascular DiseaseBiochemistryMedicinePhysiologyVascular BiologyDyslipidemiaCacao Liquor PolyphenolsMetabolismPharmacologyAtherosclerosisKusanagi-hypercholesterolemic RabbitsPolyphenolicsOxidative StressLdl Oxidation