<?xml version='1.0' encoding='UTF-8'?><xml><records><record><source-app name="HighWire" version="7.x">Drupal-HighWire</source-app><ref-type name="Journal Article">17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Mosley, Mary</style></author></authors><secondary-authors><author><style face="normal" font="default" size="100%">Ding, Eric L.</style></author></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">Cocoa Flavonoids for Prevention of CVD: State of the Science</style></title><secondary-title><style face="normal" font="default" size="100%">MD Conference Express</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">2014</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2014-12-01 00:00:00</style></date></pub-dates></dates><pages><style  face="normal" font="default" size="100%">19-20</style></pages><abstract><style  face="normal" font="default" size="100%">Although it is long been suggested that antioxidants may have protective effects against cardiovascular disease (CVD), recent studies suggest that cardiovascular benefits are limited specifically to foods that are sources of polyphenol antioxidants, such as flavonoid-rich cocoa. This article reviews clinical trials measuring cocoa flavonoid intake for the prevention of CVD.</style></abstract><number><style face="normal" font="default" size="100%">5</style></number><volume><style face="normal" font="default" size="100%">14</style></volume></record></records></xml>