Posts Tagged Cocoa Products
In Chocolate, More Cocoa Means Higher Antioxidant Capacity
Cocoa powder contains more beneficial antioxidants than other chocolate products, but processing decreases their contents.
hose are the results of a study by Agricultural Research Service (ARS) scientists and their cooperators interested in the total antioxidant capacity (TAC) and procyanidin levels of six chocolate and cocoa products: natural (unsweetened) cocoa powders, Dutch processed (alkalinized) cocoa powders, unsweetened baking chocolates, semi-sweet chocolate baking chips, dark chocolates, and milk chocolates.
Chocolate and cocoa powder are derived from beans that contain hefty quantities of natural antioxidants called flavonoids. The researchers found natural cocoa contains the highest capacity of the antioxidant procyanidin. Antioxidants are thought to be effective in helping to prevent cancer, heart disease, and stroke.
Tags: American Cocoa Research Institute, Antioxidant, Antioxidants, Baking Chocolate, Beans, Chocolate, Chocolate Products, Chocolates, Cocoa, Cocoa Powder, Cocoa Powders, Cocoa Product, Cocoa Products, Cocoa Research, Dark Chocolate, Dark Chocolates, Dutch Chocolate, Milk Chocolate, Milk Chocolates, Natural Antioxidant, Natural Antioxidants, Natural Cocoa, Natural Cocoa PowderRelated posts
Cocoa powder has most antioxidants of all forms of chocolate, says study
Summary
A study presented at Experimental Biology 2005, an annual meeting of biological scientists, indicates that cocoa powder contains more antioxidants than any other chocolate products, and that processing of chocolate decreases antioxidant content. Researchers associated with the Agricultural Research Service conducted the study.
The study looked at chocolate’s (Total Antioxidant Capacity) TAC and the amount of procyanidins it contained. Milk chocolates have the lowest TAC and procyanidin levels, and baking chocolates contain low levels of procyanidins. The alkalinizing process used to reduce the acidity of chocolates substantially lowers the quantity of procyanidins. Cocoa powder, being the least processed chocolate, contains the highest levels of TAC and procyanidins.
Tags: Antioxidant, Antioxidants, Baking Chocolate, Chocolate, Chocolate Products, Chocolates, Cocoa, Cocoa Powder, Cocoa Powders, Cocoa Product, Cocoa Products, Dark Chocolate, Dark Chocolates, Dutch Chocolate, Milk Chocolate, Milk Chocolates, Natural Cocoa, Natural Cocoa PowderRelated posts