Chocolate contains additional flavonoids not found in tea [10]

Lancet

Volumn 354, Issue 9192, 1999, Pages 1825-

  Lazarus, S A ^a   Hammerstone, J F ^a   Schmitz, H H ^a  

^a MARS INC   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FLAVONOID;

CACAO; FOOD ANALYSIS; LETTER; PRIORITY JOURNAL; TEA;

EID: 0033589808     PISSN: 01406736     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0140-6736(05)70599-7     Document Type: Letter

References (5)

1. Hammerstone JF Lazarus SA Mitchell AE Rucker R Schmitz HH Identification of procyanidins in cocoa ( Theobromma cacao ) and chocolate using high-performance liquid chromatography/mass spectrometry J Agric Food Chem 47 1999 490 496
2. Wilson EL High-pressure liquid chromatography of apple juice phenolic compounds J Sci Food Agric 32 1981 257 264
3. Adamson GE Lazarus SA Mitchell AE HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity J Agric Food Chem 47 1999 4184 4188
4. Mao TK Powell JJ van de Water J Keen CL Schmitz HH Gershwin ME The influence of cocoa procyanidins on the transcription of interleukin-2 in peripheral blood mononuclear cells Int J Immunother XV 1999 23 29
5. Arts ICW Hollman PCH Kromhout D Chocolate as a source of tea flavonoids Lancet 354 1999 488