Chocolate as a source of tea flavonoids

I.C.W. Arts, P.C.H. Hollman, D. Kromhout

Research output: Contribution to journalArticleAcademicpeer-review

144 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)488
JournalThe Lancet
Volume354
Issue number9177
DOIs
Publication statusPublished - 1999

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