Chocolate contains additional flavonoids not found in tea
Author:
Publisher
Elsevier BV
Subject
General Medicine
Reference5 articles.
1. Identification of procyanidins in cocoa (Theobromma cacao) and chocolate using high-performance liquid chromatography/mass spectrometry;Hammerstone;J Agric Food Chem,1999
2. High-pressure liquid chromatography of apple juice phenolic compounds;Wilson;J Sci Food Agric,1981
3. HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity;Adamson;J Agric Food Chem,1999
4. The influence of cocoa procyanidins on the transcription of interleukin-2 in peripheral blood mononuclear cells;Mao;Int J Immunother,1999
5. Chocolate as a source of tea flavonoids;Arts;Lancet,1999
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