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Titolo:
Chocolate as a source of tea flavonoids
Autore:
Arts, ICW; Hollman, PCH; Kromhout, D;
Indirizzi:
Natl Inst Publ Hlth & Environm, Dept Chron Dis Epidemiol, NL-3720 BA Bilthoven, Netherlands Natl Inst Publ Hlth & Environm Bilthoven Netherlands NL-3720 BA herlands Natl Inst Publ Hlth & Environm, Div Publ Hlth Res, NL-3720 BA Bilthoven, Netherlands Natl Inst Publ Hlth & Environm Bilthoven Netherlands NL-3720 BA herlands DLO State Inst Qual Control Agr Prod, Wageningen, Netherlands DLO State Inst Qual Control Agr Prod Wageningen Netherlands Netherlands
Titolo Testata:
LANCET
fascicolo: 9177, volume: 354, anno: 1999,
pagine: 488 - 488
SICI:
0140-6736(19990807)354:9177<488:CAASOT>2.0.ZU;2-N
Fonte:
ISI
Lingua:
ENG
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Clinical Medicine
Life Sciences
Citazioni:
5
Recensione:
Indirizzi per estratti:
Indirizzo: Arts, ICW Natl Inst Publ Hlth & Environm, Dept Chron Dis Epidemiol, POB 1,NL-3720 BA Bilthoven, Netherlands Natl Inst Publ Hlth & Environm POB 1 Bilthoven Netherlands NL-3720 BA
Citazione:
I.C.W. Arts et al., "Chocolate as a source of tea flavonoids", LANCET, 354(9177), 1999, pp. 488-488

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.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 05/04/20 alle ore 23:06:43