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Cocoa inhibits LDL oxidation both in vitro and ex vivo.

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←Previous: 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.

Next: Stearic acid is not hypercholesterolemic as are other long-chain saturated fatty acids.→

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