Hershey, PA—A recent study conducted at the Hershey Center for Health and Nutrition found that there are more antioxidants and flavanoids in cocoa powder and dark chocolate than in powders derived from superfruits such as açaí, blueberries, cranberries and pomegranates.

The materials used in the study were commercially available fruit powder, natural cocoa, 100% non-blended fruit juice, natural cocoa beverage, solid dark chocolate (60–63% cacao) and hot cocoa mix. All were analyzed for ORAC value, polyphenol content and flavanol content.

Overall, the cocoa powder had the higher ORAC value, significantly greater than blueberry, cranberry and pomegranate powder on a per gram basis; cocoa powder also had more polyphenols than these powders and significantly more flavanols than all the fruit powders tested. The dark chocolate had more antioxidants than pomegranate juice, but less than the other fruit juices. The hot cocoa mix had less antioxidant capacity than any other product used in the study.

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