Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine.
By K. Lee, Y. J. Kim, H. Lee, Chang Yong Lee. Journal of Agricultural and Food Chemistry, 2003
832 citations recorded by the source corpus.
Subfields: Biochemistry, Pathology and Forensic Medicine
View Paper: https://www.semanticscholar.org/paper/4d7f001cb4ae8bc7586a0e63856ad009011aeb58
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In Pathology and Forensic Medicine
Citations in the corpus
- The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide (2010, background): “Our results show a high correlation between the cocoa content and the antioxidant content, which is in agreement with earlier studies [30,57].”