Cocoa powder has most antioxidants of all forms of chocolate, says study

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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.

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