Spadafranca, A <br/><br/>
Effect of dark chocolate on plasma epicatechin levels, DNA resistance to oxidative stress and total antioxidant activity in healthy subjects.  [electronic resource] 

 -  The British journal of nutrition  Apr 2010 
 - 1008-14 p.  digital 
<br/><br/> Publication Type: Clinical Trial; Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1475-2662 
<br/><br/><label>Standard No.: </label>10.1017/S0007114509992698  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adult<br/>Antioxidants--metabolism<br/>Cacao--chemistry<br/>Catechin--blood<br/>DNA Damage--drug effects<br/>Female<br/>Humans<br/>Male<br/>Oxidative Stress--drug effects<br/>Plant Extracts--blood<br/>Young Adult