Publication | Open Access

Continuous intake of polyphenolic compounds containing cocoa powder reduces LDL oxidative susceptibility and has beneficial effects on plasma HDL-cholesterol concentrations in humans

Food ChemistryNutritionCardiovascular DiseaseLipid NutritionMedicinePolyphenolic CompoundsPlasma Hdl-cholesterol ConcentrationsPublic HealthContinuous IntakePharmacologyDyslipidemiaPolyphenolicsOxidative Stress