The polyphenols in chocolate inhibit oxidation of ldl cholesterol .

巧克力中的多酚刚好能抑制ldl胆固醇的氧化。

The question is , can you delay the oxidation process ?

问题是，可以延迟氧化过程吗？

Oxidation processes in food can lead to organoleptic deterioration in taste , colour and texture .

食物的氧化可影响其味道、颜色和质构在感官方面的表现。

After two weeks , the subjects had improved blood flow and reduced oxidation of ldl .

两周后，患者的血流量增大，低密度脂蛋白的氧化程度有所降低。

Using the synchrotron x-ray technique the team could determine the oxidation ratio in situ in the sample .

利用同步x射线技术，研究小组可以确定样品在原位置上的氧化速度。