巧克力作为茶黄酮类化合物的来源。
Chocolate as a source of tea flavonoids.
作者信息
Arts I C, Hollman P C, Kromhout D
出版信息
Lancet. 1999 Aug 7;354(9177):488. doi: 10.1016/S0140-6736(99)02267-9.
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.
摘要
巧克力中抗氧化儿茶素的含量是茶的四倍。在荷兰人群的代表性样本中，巧克力提供了20%的儿茶素摄入量，而茶提供了55%。对茶的健康影响进行流行病学评估时，应将其他作为儿茶素来源的食物纳入考量。
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