Chocolate as a source of tea flavonoids.
other · Level V
Where this comes from
- Record sourced from PubMed, PMID 10465183.
- No licence information is recorded for this record.
- Because redistribution is not established, this page shows the abstract only. Follow the links below for the full text.
Abstract
The 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.
Medical subject headings
- Cacao
- Catechin
- Flavonoids
- Tea