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Cover image: Cultivation of green tea in China. Copyright © Stephen Morrissey, Cortex Scientific Botanicals, Ojai, CA. Phenolic compounds contained in green tea and other dietary substances are the subject of research by Gao et al. (page 52). The nutritional properties of phenolic compounds and flavonoids are also discussed in other articles in this month’s issue of The Journal of Nutrition (Yeh and Yen, page 11; Graf et al., page 39; Cassidy et al., page 45; Handayani et al., page 75; Reimann et al., page 100; and Baker et al, page 166).