Cocoa antioxidants exceed tea and red wine
Sunday, September 30th, 2007In a recent study published in the American Chemical Society’s Journal of Agricultural and Food Chemistry, it was reported that phenolic and flavonoid contents and total antioxidant capacities in cocoa far exceed that of black or green tea, and red wine.
Cocoa has nearly two times the antioxidants of red wine, two to three times […]