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Title
Chocolate as a source of tea flavonoids.
Authors
Arts, I C; Hollman, P C; Kromhout, D
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.