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Lancet. 1999 Aug 7;354(9177):488.

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.

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PMID:
10465183
[PubMed - indexed for MEDLINE]
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