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Chocolate Flavonoids in the Prevention of Arterial Disease

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Part of the Nutrition and Health book series (NH,volume 7)

Keywords

  • Chocolate flavonoids
  • Heart disease prevention
  • Increased antioxidant capacity
  • Decreased LDL oxidation
  • Increased chocolate consumption worldwide

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Fig. 21.1

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Correspondence to Nancy J. Correa-Matos Ph.D., RD, LND, L/N .

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Correa-Matos, N.J., Christie, C. (2013). Chocolate Flavonoids in the Prevention of Arterial Disease. In: Watson, R., Preedy, V., Zibadi, S. (eds) Chocolate in Health and Nutrition. Nutrition and Health, vol 7. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-61779-803-0_21

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  • DOI: https://doi.org/10.1007/978-1-61779-803-0_21

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