A new study published in the Journal of Agricultural and Food Chemistry compared the detailed cocoa antioxidant contents of commercially available chocolate and cocoa-containing products sold in the United States.
The top-selling three or four brands of natural cocoa powder, unsweetened baking chocolate, dark chocolate, semi-sweet chocolate chips, milk chocolate, and chocolate syrup were purchased across the United States for the study. Each product was tested for antioxidant activity, total polyphenols, and individual flavanol monomers and oligomers.
These results were compared to the amount of nonfat cocoa solids and total polyphenols in each product, as well as to the calculated percent cacao.
The products with the highest level of flavanol antioxidants were, (1) cocoa
powders, followed by (2) unsweetened baking chocolate, (3) dark
chocolate and (4) semi-sweet chips, then (5) milk chocolate and
finally (6) chocolate syrup.
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