title: Chocolate as a source of tea flavonoids.
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.
authors.forename: I C
authors.initials: IC
authors.lastname: Arts
authors.forename: P C
authors.initials: PC
authors.lastname: Hollman
authors.forename: D
authors.initials: D
authors.lastname: Kromhout
mesh_terms: D002099:Cacao / Q000737:chemistry*; D002318:Cardiovascular Diseases / Q000517:prevention & control; D002392:Catechin / Q000008:administration & dosage / Q000032:analysis*; D005419:Flavonoids / Q000008:administration & dosage / Q000032:analysis*; D006801:Humans; D009369:Neoplasms / Q000517:prevention & control; D009426:Netherlands; D013662:Tea / Q000737:chemistry*
chemical_list: D005419:Flavonoids; D013662:Tea; D002392:Catechin