Dark Chocolate Consumption Increases HDL Cholesterol Concentration and Chocolate Fatty Acids May Inhibit Lipid Peroxidation in Healthy Humans

Incidence of coronary heart disease and lipoprotein cholesterol levels. The Framingham Study.

William P. Castelli, Robert J. Garrison, Peter W.F. Wilson et al. · PubMed · 1986 · 2.3K citations

Medicine, Cardiology, Clinical Cardiology +12

Flavonoid Intake and Long-term Risk of Coronary Heart Disease and Cancer in the Seven Countries Study

Michaël G. L. Hertog · Archives of Internal Medicine · 1995 · 1.8K citations

Public Health, Nutrition, Nutritional Sciences +15

Autoantibody against oxidised LDL and progression of carotid atherosclerosis

J T Salonen, H Korpela, R. Salonen et al. · The Lancet · 1992 · 1.3K citations · Full text

Life Sciences, Biochemistry, Molecular Medicine +11

Plasma antioxidants from chocolate

Mauro Serafini, Rossana Bugianesi, Giuseppe Maiani et al. · Nature · 2003 · 536 citations

Life Sciences, Food Science, Nutritional Sciences +12

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Sonia de Pascual‐Teresa, Celestino Santos‐Buelga, Julián C. Rivas‐Gonzalo · Journal of Agricultural and Food Chemistry · 2000 · 432 citations

Agriculture, Food Science, Nutritional Sciences +14