Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine-Reference-Cited by-同舟云学术

Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine

Published:2003-10-30 Issue:25 Volume:51 Page:7292-7295
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lee Ki Won¹,Kim Young Jun¹,Lee Hyong Joo¹,Lee Chang Yong¹

Affiliation:

1. Department of Food Science and Technology, School of Agricultural Biotechnology, Seoul National University, Seoul 151-742, South Korea; Department of Food Science and Technology, Cornell University, Geneva, New York 14456; and Department of Molecular Biology and Genetics, Cornell University, Ithaca, New York 14853

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0344385

Reference25 articles.

1. Theaflavins in Black Tea and Catechins in Green Tea Are Equally Effective Antioxidants

2. Antioxidant Activity and Protective Effect on DNA Cleavage of Resveratrol

3. Cancer Chemopreventive Activity of Resveratrol, a Natural Product Derived from Grapes

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