Chocolate as a source of tea flavonoids
1999; Elsevier BV; Volume: 354; Issue: 9177 Linguagem: Inglês
10.1016/s0140-6736(99)02267-9
ISSN1474-547X
AutoresIlja C.W. Arts, P.C.H. Hollman, Daan Kromhout,
Tópico(s)Ginkgo biloba and Cashew Applications
ResumoThe antioxidant catechin content of chocolate is four times that of tea. Chocolate contributed 20% of the catechin intake in a representative sample of the Dutch population, and tea contributes 55%. Epidemiological assessments of health effects of tea should include other foods that are sources of catechins.
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