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Cornell U.: Cornell U. researchers find cocoa combats cancer.

The America's Intelligence Wire

| December 03, 2003 | COPYRIGHT 2003 Financial Times Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)Copyright

(From University Wire)

Byline: Vanessa Hoffman

Cornell University researchers have found that cocoa contains more antioxidants than red wine or green tea -- a discovery important because studies have shown that their consumption reduces risks associated with cancer and heart disease.

Chang Y. (Cy) Lee, chairman of the Department of Food Science and Technology at Cornell's Ag Experiment Station in Geneva, worked with Ki Won Lee, Cy Lee's former grad student, Young-Jun Kim grad, in the Dept. of Food Science and Prof. Hyong Joo Lee at Seoul National University in South Korea.

The researchers have worked on antioxidant and anti-cancer…

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