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Research Last Updated: Apr 19, 2021 - 9:47:06 AM


Chocolates High in Flavonols
By Deila Taylo, Healhy Eating, November 27, 2018
Apr 17, 2021 - 11:28:18 AM

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Chocolate is rarely thought of as a nutritious food, yet it contains chemical compounds called flavonoids that provide positive health benefits. Chocolate is a plant-based food, derived from cocoa beans, found within the pod-like fruits of the cacao tree. Cocoa beans are fermented, roasted and ground into a powder to achieve a rich-tasting chocolate that contains flavonols.

 

Flavonoids

Flavonoids are natural chemicals found in fruits, vegetables, tea, red wine and beer. There are over 4,000 different flavonoids that have been identified, some with anti-viral, anti-allergic, anti-inflammatory, anti-tumor and anti-oxidant benefits. Chocolate contains flavanols and flavonols, two types of flavonoids. One of the flavonols in chocolate is called quercetin, a potent antioxidant that protects cells against damage from free-radicals. These free-radicals are formed during normal bodily activities, such as breathing, but too many of them cause oxidative stress. Flavonoids may help protect against diseases associated with oxidative stress such as heart disease and cancer.

Cocoa Powder

Cocoa powder is one of the end products from processing cacao pods. When the cocoa beans are ground, a chocolate liquor is produced that is about 50 percent cocoa butter. The hardened liquor is pressed to remove much of the cocoa butter, leaving a low-fat cocoa solid, also called cocoa powder. Cocoa solids or natural unsweetened cocoa powder has more flavonols than cocoa powder that is dutch-processed or alkalized. Chocolate bars have varying amounts of cocoa solids, and thus different strengths of flavonols.

Dark Chocolate

Dark chocolates have a higher percentage of cocoa solids -- from 35 to 99 percent -- and therefore more health-boosting flavonols than lighter chocolates. Some manufacturers list the percentage of cocoa solids on the label. Check the contents for the exact percentages, and choose those with at least 35 percent cocoa or cocoa solids. Dark chocolate in the U.S. is often called sweet or semi-sweet chocolate. It is required to contain at least 35 percent cocoa solids. Fine dark chocolate made in Europe is required to contain at least 43 percent cocoa solids.

Milk Chocolate

Milk chocolate is higher in sugar and fats and has a lower amount of cocoa solids, which also makes milk chocolate lower in flavonols. Each country has laws determining how much cocoa is required for milk chocolate, dark chocolate and white chocolate. European countries require 30 percent of cocoa solids for milk chocolate, while the United States only requires 10 percent. Some manufacturers produce milk chocolate with more cocoa solids than is required by law. If you choose milk chocolate, buy higher quality chocolates that have at least 35 percent cocoa solids. High-quality milk chocolate will be labeled with 35 to 45 percent cocoa solids.


Source:Ocnus.net 2021

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