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See Latest ArticlesStudy shows flavanol antioxidant content of US chocolate and cocoa-containing products
EurekAlert, 11/25/09
A recent study confirms that the antioxidants and other plant–based nutrients in chocolate and cocoa products are highly associated with the amount of non–fat cocoa–derived ingredients in the product. The flavanol compounds, with the exception of catechin, correlated very well with total polyphenols, the non–fat cocoa solids, and to a slightly lesser degree with the calculated % cacao in the products.
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