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Procyanidins in Theobroma cacao Reduce Plasma Cholesterol Levels in High Cholesterol-Fed Rats
We evaluated the effect of cacao procyanidins (CP) on plasma lipid levels in high cholesterol-fed rats. Animals were divided into 4 groups, and each group was fed on either a normal diet, high cholesterol diet (HCD) containing 1% cholesterol (HCD without CP), HCD with 0.5% (HCD with 0.5% CP) or 1.0%...
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| Formato: | Texto |
| Lenguaje: | English |
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the Society for Free Radical Research Japan
2009
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2735623/ https://www.ncbi.nlm.nih.gov/pubmed/19794919 http://dx.doi.org/10.3164/jcbn.07-34 |