Science News

Dvt (deep Vein Thrombosis) Risk Can Be Reduced By Antioxidants (flavanoids) in Chocolate and Tea

Sun, 27th Jan 2002

Part of the show How Dolphins, Whales and other Marine Mammals Communicate

Aside from tasting great, anti-oxidant substances in tea and chocolate called falvanoids can reduce the 'stickiness' of blood, reducing the chances of developing a blood clot (DVT) in the legs, particularly during long-haul aeroplane flights.


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