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A cup of hot cocoa has more antioxidants than a cup of tea or a glass of wine, according to Cornell University researchers.
They compared the antioxidant content of four different beverages--a cup of hot water containing two tablespoons of pure cocoa powder, a cup of water containing a standard size bag of green tea, a cup of black tea, a glass of California Merlot red wine.
The cocoa had an antioxidant concentration that was close to two times stronger than the red wine, two to three times stronger than the green tea and four to five times stronger than the black tea.
The researchers noted that drinking the cocoa hot might be the preferred way, as a hot cocoa beverage tends to release more antioxidants than a cold one.
Journal of Agricultural and Food Chemistry December 3, 2003
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