Chocolate as a source of tea flavonoids.
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.
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Hollman
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Kromhout
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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*
D005419:Flavonoids; D013662:Tea; D002392:Catechin