Over the past ten years, dark chocolate and cocoa have become recognized through numerous studies for flavanol antioxidant benefits. In a study published this month in the Journal of Agricultural and Food Chemistry, scientists from The Hershey Company and Brunswick Laboratories of Norton, MA report on the levels of antioxidants in selected cocoa powders and the effect of processing on the antioxidant levels.
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Chocolate lovers may have another reason to feel good about including this favorite indulgence in their diets. According to a study published in Thrombosis Research, certain chocolates appear to support heart health by positively affecting the way certain blood components function.
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