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A Comparative Phytochemical Analysis of Cocoa and Green Tea

Affiliations

  • Dept. of Biochemistry, SRM Arts and Science College, Kattankulathur, Kanchipuram, Tamilnadu, India

Abstract


Polyphenols are a large groups of natural compounds widely distributed in variety of plants. They are known to have antioxidant properties with potential health benefits. Green tea and cocoa are the two most widely consumed beverages in the world. Various researches suggest that green tea and cocoa was found to prevent cardiovascular diseases, cancers and kidney stones. The present study is intended to profile the phenols and flavonoids content and to assess the antioxidative capacity in both cocoa and green tea. The results of the study have revealed that one serving of cocoa has higher amount of polyphenols than that of green tea. Hence cocoa froths with antioxidants than green tea and its consumption can improve general health.

Keywords

Green Tea, Cocoa, Antioxidants, Free Radicals, Phytochemicals, Flavonoids

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