Chocolate as a source of tea flavonoids

被引：134

作者：

Arts, ICW

Hollman, PCH

Kromhout, D

机构：

[1] Natl Inst Publ Hlth & Environm, Dept Chron Dis Epidemiol, NL-3720 BA Bilthoven, Netherlands

[2] Natl Inst Publ Hlth & Environm, Div Publ Hlth Res, NL-3720 BA Bilthoven, Netherlands

[3] DLO State Inst Qual Control Agr Prod, Wageningen, Netherlands

来源：

LANCET | 1999年 / 354卷 / 9177期

关键词：

D O I：

10.1016/S0140-6736(99)02267-9

中图分类号：

R5 [内科学];

学科分类号：

1002 ; 100201 ;

摘要：

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.

引用

页码：488 / 488

页数：1

共 5 条

[1] Optimization of a quantitative method for the determination of catechins in fruits and legumes [J].