Researchers investigated cocoa beans and powders to retain naturally occurring flavanols. The study found that alkali processing causes significant loss of flavanols, particularly epicatechin, leading to reduced health benefits.
Scientists at The Hershey Company and their collaborators have developed improved methods for determining flavanol antioxidants in cocoa and chocolate, enabling more accurate and higher values. These new methods will be made generally available to the chocolate industry, promoting uniform standards and applications.
A recent study by The Hershey Company confirms that flavanol antioxidant content in US chocolate and cocoa products is highly associated with the amount of non-fat cocoa solids. Cocoa powders, unsweetened baking chocolate, dark chocolate, and semi-sweet chips were found to have the highest levels of flavanol antioxidants.
A study by The Hershey Company shows that over 85% of cocoa flavanols can be preserved in recipes for hot cocoa drinks, frosting, and cookies. Using a combination of baking powder and baking soda allows for the retention of antioxidant activity and flavanols in chocolate cakes.
A study by The Hershey Company reveals resveratrol, a compound found in red wine, is also present in cocoa and dark chocolate products. These foods contain significant levels of resveratrol, an antioxidant with potential health benefits.
A new study published in Journal of Agricultural and Food Chemistry emphasizes the high antioxidant content of natural cocoa powder. Natural cocoa powders contain an average of 34.6 mg of flavanols per gram, making them one of the richest sources of these beneficial antioxidants.