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Health Benefits of Chocolate Cocoa Pertikel Set

The researchers The Hershey Center for Health and Nutrition in Hersey and scientists from Brunswick Laboratories in Taunton Massachusetts and Cornell University in Ithaca, New York, found the antioxidants in chocolate and cocoa are closely related to the amount of cocoa nonfat ingredient in the product.

The results of the study found, the product with the highest levels of flavanol antioxidants are cocoa powder, baking chocolate without making sweet, dark chocolate and semi sweet chips, milk chocolate and chocolate syrup.

Flavanols cocoa, epicatechin and cathecin example, in cardiovascular health linked with. The researchers found large differences in the number cathecin and relate it to the manufacturing process. According to them, epicatecihin, the main flafanol monomers contained in the sample, can be converted into catechins during the process of roasting and an alkali lawyer. Monomer is a small molecule that can be chemically bonded to other monomers to form the polymer.

Study again confirms the results, the number of flavanol, whether large or small, in products such as dark chocolate, milk chocolate and cocoa powder is closely related to levels of cocoa particles in chocolate products. Study results published in the Journal of Agricultural of Food Chemistry.

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January 10, 2010 - Posted by | Food

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