title: Dark chocolate improves endothelial and platelet function.
authors.forename: F
authors.initials: F
authors.lastname: Hermann
authors.forename: L E
authors.initials: LE
authors.lastname: Spieker
authors.forename: F
authors.initials: F
authors.lastname: Ruschitzka
authors.forename: I
authors.initials: I
authors.lastname: Sudano
authors.forename: M
authors.initials: M
authors.lastname: Hermann
authors.forename: C
authors.initials: C
authors.lastname: Binggeli
authors.forename: T F
authors.initials: TF
authors.lastname: Lüscher
authors.forename: W
authors.initials: W
authors.lastname: Riesen
authors.forename: G
authors.initials: G
authors.lastname: Noll
authors.forename: R
authors.initials: R
authors.lastname: Corti
mesh_terms: D000975:Antioxidants / Q000032:analysis / Q000502:physiology*; D001792:Blood Platelets / Q000737:chemistry; D002099:Cacao / Q000502:physiology*; D004730:Endothelium, Vascular / Q000502:physiology*; D006801:Humans; D008297:Male; D010974:Platelet Aggregation / Q000502:physiology*; D014664:Vasodilation / Q000502:physiology*
chemical_list: D000975:Antioxidants