After this Easter weekend, many households (or at least overstocked store shelves) probably have a plethora of chocolate leftovers. While it is true that chocolate has antioxidant properties, not all types of chocolate are created equal. What actually makes chocolate "good" for someone is its flavanol content, which is a phytonutrient with antioxidant and anti-inflammatory properties. Flavanol is relatively low in milk chocolate and highly processed chocolate in comparison to pure cocoa and dark chocolate. Other consumables with flavanols include red wine, apples, cranberries, and green and black teas. See the Hershey’s article here on flavanols and antioxidant properties of chocolate.
Technorati tags: chocolate, antioxidant, flavanols, easter candy
Photo credit: ChocolateWorld.net
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