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Chocolate procyanidins may inhibit vascular and inflammatory processes that contribute to cardiovascular disease.

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←Previous: Regular consumption of chocolate bars containing plant sterols and cocoa flavanols as part of a low-fat diet may support cardiovascular health by lowering cholesterol and improving blood pressure.

Next: Cocoa powder and dark chocolate may favorably affect cardiovascular disease risk status by modestly reducing LDL oxidation susceptibility and increasing serum total antioxidant capacity and HDL-cholesterol concentrations.→

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