- Daily consumption of a dark chocolate containing flavanols and added sterol esters affects cardiovascular risk factors in a normotensive population with elevated cholesterolRobin R Allen
Department of Food Science and Human Nutrition, University of Illinois, Urbana Champaign, USA
J Nutr 138:725-31. 2008..8 mm Hg; P < 0.05). Results indicate that regular consumption of chocolate bars containing PS and CF as part of a low-fat diet may support cardiovascular health by lowering cholesterol and improving blood pressure...
- Effects of cocoa flavanols on risk factors for cardiovascular diseaseJohn W Erdman
University of Illinois, Food Science and Human Nutrition, 455 Bevier Hall, 905 South Goodwin Ave, Urbana, IL 61801, USA
Asia Pac J Clin Nutr 17:284-7. 2008....