A new study sponsored by The Hershey Company in conjunction with Cornell University and Brunswick Laboratories confirms that all products containing natural cocoa have flavanol antioxidants. The study also found that the level of antioxidants in commonly available chocolate products is directly related to the amount of natural cocoa contained in that product.
"The results are in: the more natural cocoa, the more flavanol antioxidants," said Debra Miller, senior nutrition scientist, The Hershey Company. "This study helps clear up the confusion surrounding flavanols in chocolate by showing the clear link between natural cocoa levels and flavanol antioxidant levels. These findings are particularly important for consumers, given the growing interest in the antioxidant benefits of cocoa and dark chocolate."