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    Taubert, D. The Journal of the American Medical Association, Aug. 27, 2003; vol 290: pp 1029-1030. Serafini, M. Nature, Aug. 28, 2003; vol 424: p 1013. Food Processor Nutritional Analysis. Dark chocolate improves endothelial and platelet function Heart 2006; 92: 119-20 http://www.sciencedaily.com/releases/2006/01/060102123255.htm Chang Y. (Cy) Lee. Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine. Journal of Agriculture and Food Chemistry, Dec 3rd. http://www.news.cornell.edu/releases/Nov03/HotCocoa-Lee.bpf.html

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