Cocoa powder contains more beneficial antioxidants than several other popular chocolate products made from cocoa beans, ARS analyses have shown. A study funded in part by the American Cocoa Research Institute, using samples provided by manufacturers, also showed processing of the beans lowers antioxidant content.

ARS scientists at the Arkansas Children's Nutrition Center and the Beltsville (Md.) Human Nutrition Research Center scrutinized what's known as the total antioxidant capacity, and the levels of procyanidins—the cocoa bean's most prevalent antioxidants—in natural unsweetened cocoa powders, Dutch-processed cocoa powders, unsweetened baking chocolate, semisweet chocolate baking chips, dark chocolates and milk chocolates.

Cocoa beans—the source of chocolate—in a cacao pod. (Courtesy of USDA-ARS)

Why the interest in cocoa and chocolate antioxidants? Changes in food processing procedures or cocoa and chocolate factory formulations might make it possible to boost the antioxidant values of tomorrow's cocoa-bean-derived beverages and confections. That would be sweet news indeed, because antioxidants are thought to help prevent cancer, heart disease and stroke.

For details, contact: Dominic W.S. Wong, (510) 559-5860; USDA-ARS Western Regional Research Center, Albany, Calif.

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