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

27 January 2002

Share

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

Comments

Add a comment