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J R Soc Med. 1999 December; 92(12): 662–663.
PMCID: PMC1297488

Antioxidants in wine and tea.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.
  • Jankun J, Selman SH, Swiercz R, Skrzypczak-Jankun E. Why drinking green tea could prevent cancer. Nature. 1997 Jun 5;387(6633):561–561. [PubMed]
  • Yang CS, Wang ZY. Tea and cancer. J Natl Cancer Inst. 1993 Jul 7;85(13):1038–1049. [PubMed]
  • Yang CS. Inhibition of carcinogenesis by tea. Nature. 1997 Sep 11;389(6647):134–135. [PubMed]
  • van het Hof KH, Kivits GA, Weststrate JA, Tijburg LB. Bioavailability of catechins from tea: the effect of milk. Eur J Clin Nutr. 1998 May;52(5):356–359. [PubMed]
  • Hertog MG, Sweetnam PM, Fehily AM, Elwood PC, Kromhout D. Antioxidant flavonols and ischemic heart disease in a Welsh population of men: the Caerphilly Study. Am J Clin Nutr. 1997 May;65(5):1489–1494. [PubMed]
  • Sesso HD, Gaziano JM, Buring JE, Hennekens CH. Coffee and tea intake and the risk of myocardial infarction. Am J Epidemiol. 1999 Jan 15;149(2):162–167. [PubMed]
  • Woodward M, Tunstall-Pedoe H. Coffee and tea consumption in the Scottish Heart Health Study follow up: conflicting relations with coronary risk factors, coronary disease, and all cause mortality. J Epidemiol Community Health. 1999 Aug;53(8):481–487. [PMC free article] [PubMed]

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