Dark chocolate consumption increases HDL cholesterol concentration and chocolate fatty acids may inhibit lipid peroxidation in healthy humans.
Mursu
Jaakko
J
Research Institute of Public Health, University of Kuopio, Kuopio, Finland. jaakko.mursu@uku.fi
Voutilainen
Sari
S
Nurmi
Tarja
T
Rissanen
Tiina H
TH
Virtanen
Jyrki K
JK
Kaikkonen
Jari
J
Nyyssönen
Kristiina
K
Salonen
Jukka T
JT
D000328:Adult; D000410:Alanine Transaminase / Q000097:blood; D001219:Aspartate Aminotransferases / Q000097:blood; D002099:Cacao; D008076:Cholesterol, HDL / Q000097:blood*; D002149:Energy Intake; D005227:Fatty Acids / Q000494:pharmacology*; D005260:Female; D005419:Flavonoids / Q000494:pharmacology*; D006801:Humans; D015227:Lipid Peroxidation / Q000187:drug effects*; D008077:Lipoproteins, LDL / Q000097:blood; D008297:Male; D008875:Middle Aged; D010636:Phenols / Q000494:pharmacology*; D059808:Polyphenols; D012016:Reference Values
D008076:Cholesterol, HDL; D005227:Fatty Acids; D005419:Flavonoids; D008077:Lipoproteins, LDL; D010636:Phenols; D059808:Polyphenols; D001219:Aspartate Aminotransferases; D000410:Alanine Transaminase