Blood pressure is reduced and insulin sensitivity increased in glucose-intolerant, hypertensive subjects after 15 days of consuming high-polyphenol dark chocolate.
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| Description | scientific article |
| Author/s |
author: Davide Grassi Claudio Ferri |
| Publication date | September 1, 2008 |
| Language | English |
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| Missing/wrong data? | Edit Wikidata item |