Resveratrol Also Found in Dark Chocolate and Cocoa
October 28, 2008
Hershey's Center for Health and Nutrition has announced the publication of a study that shows resveratrol, a compound often associated with the health benefits of red wine, is also found in cocoa and dark chocolate products.
Scientists report that cocoa powder, baking chocolate and dark chocolate all have significant levels of resveratrol, a naturally occurring antioxidant.
Products from six categories were tested for the level of resveratrol and its sister compound, piceid. The six product categories included cocoa powder, baking chocolate, dark chocolate, semi-sweet baking chips, milk chocolate and chocolate syrup. Gram for gram, cocoa powder had the highest average amount of resveratrol and piceid, followed by baking chocolates, dark chocolates, semi-sweet chips, milk chocolate and then chocolate syrup.
The resveratrol levels of cocoa powders, baking chocolates and dark chocolate exceeded the levels for roasted peanuts and peanut butter per serving, but were less than California red wine.