A new study from Cornell University and Hershey Co. confirms that all products containing natural cocoa have flavanol antioxidants, which increase in amount as each product's natural cocoa content increases

Drug Store News,  Oct 10, 2005  

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A new study from Cornell University and Hershey Co. confirms that all products containing natural cocoa have flavanol antioxidants, which increase in amount as each product's natural cocoa content increases. Measured in the study was the antioxidant activity of three top-selling brands of cocoa, baking chocolate, dark chocolate, milk chocolate and chocolate syrup.

The United States Department of Agriculture recently released study results reaching the same conclusion. "The data from the Hershey study are very similar to results from our own lab," indicated scientist Dr. Xianli Wu from the USDA Arkansas Children's Nutritional Center.

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