Chocolate as a source of tea flavonoids

Lancet

Volumn 354, Issue 9177, 1999, Pages 488-

  Arts, I C W ^a   Hollman, P C H ^a   Kromhout, D ^a  

^a NATIONAL INSTITUTE FOR PUBLIC HEALTH AND THE ENVIRONMENT   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; CATECHIN; FLAVONOID;

ARTICLE; CACAO; PRIORITY JOURNAL; TEA;

EID: 0033533049     PISSN: 01406736     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0140-6736(99)02267-9     Document Type: Article

References (5)

1. LBM Tijburg T Mattern JD Folts UM Weisgerber MB Katan Tea flavonoids and cardiovascular diseases: a review Crit Rev Food Sci Nutr 37 1997 771 785
2. L Kohlmeier KGC Weterings S Steck FJ Kok Tea and cancer prevention: an evaluation of the epidemiologic literature Nutr Cancer 27 1997 1 13
3. JB Harborne The flavonoids: advances in research since 1986 1994 Chapman and Hall London
4. AL Waterhouse JR Shirley JL Donovan Antioxidants in chocolate Lancet 348 1996 834
5. ICW Arts PCH Hollman Optimization of a quantitative method for the determination of catechins in fruits and legumes J Agric Food Chem 46 1998 5156 5162