Jump to content
RemedySpot.com

Re: need pdf thank you

Rate this topic


Guest guest

Recommended Posts

Hi All,

I replied to the sender of the post and here

is the Medline abstract of the available pdf.

Lee KW, Kim YJ, Lee HJ, Lee CY.

Cocoa has more phenolic phytochemicals and a higher

antioxidant capacity than teas and red wine.

J Agric Food Chem. 2003 Dec 3;51(25):7292-5.

PMID: 14640573 [PubMed - indexed for MEDLINE]

Black tea, green tea, red wine, and cocoa are high in phenolic

phytochemicals, among which theaflavin, epigallocatechin gallate,

resveratrol, and procyanidin, respectively, have been extensively

investigated due to their possible role as chemopreventive agents

based on their antioxidant capacities. The present study compared the

phenolic and flavonoid contents and total antioxidant capacities of

cocoa, black tea, green tea, and red wine. Cocoa contained much

higher levels of total phenolics (611 mg of gallic acid equivalents,

GAE) and flavonoids (564 mg of epicatechin equivalents, ECE) per

serving than black tea (124 mg of GAE and 34 mg of ECE,

respectively), green tea (165 mg of GAE and 47 mg of ECE), and red

wine (340 mg of GAE and 163 mg of ECE). Total antioxidant activities

were measured using the 2,2'-azino-bis(3-ethylbenzthiazoline-6-

sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH)

radical scavenging assays and are expressed as vitamin C equivalent

antioxidant capacities (VCEACs). Cocoa exhibited the highest

antioxidant activity among the samples in ABTS and DPPH assays, with

VCEACs of 1128 and 836 mg/serving, respectively. The relative total

antioxidant capacities of the samples in both assays were as follows

in decreasing order: cocoa > red wine > green tea > black tea. The

total antioxidant capacities from ABTS and DPPH assays were highly

correlated with phenolic content (r2 = 0.981 and 0.967, respectively)

and flavonoid content (r2 = 0.949 and 0.915). These results suggest

that cocoa is more beneficial to health than teas and red wine in

terms of its higher antioxidant capacity.

--- In , " chuinyun " <chuinyun@a...>

wrote:

>

> http://www.sciencedaily.com/releases/2003/11/031119080419.htm

>

> you have pdf of above? please give. thank you.

Link to comment
Share on other sites

Join the conversation

You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
×
  • Create New...