Studies show that there is not much flavanol in chocolates with high cocoa content.
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Last Update: 2021-02-20
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Source: Internet
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Author: User
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due to differences in cocoa beans and production processes, chocolate and cocoa content of up to
90%
are only
50%
chocolate may contain the same amount of flavanols.University of Reading in the United States showed no correlation between the solid content of cocoa powder, an important indicator of chocolate, and the level of flavanols.
n
of the University of Reading analysed
41,
chocolate brands on the UK market, including Swiss Lotus, Cadbury,
Divine 70%
,
Galaxy
and
Green and Black
.the difference between cocoa beans and the production process The study found that dark chocolate contains more flavanols than milk chocolate, but the chocolate with the highest cocoa powder is not the highest level of flavanols.results show that flavanol content is not only related to the quality of cocoa beans, but also affected by the production process. Differences in production processes may affect the loss and isomerization of flavanols in the final product.White Chocolate
VS
Dark Chocolate study analyzed
24,
types of dark chocolate and
17,
types of white chocolate on the market, with cocoa powder content in samples between
20-90%
."overall, there is a significant difference between dark chocolate and white chocolate," the study said. Thewhite chocolate was
0.703mg/g
, while dark chocolate was
1.156mg/g
.researchers found no link between cocoa powder content and total flavanol, flavanol isomers, and cerium acid content.isotope content of flavanols the results showed that milk chocolate had lower table tea content due to its milk content., however, dark chocolate, which contains the highest cocoa content, does not contain the most table tea, but is similar to the amount of table tea in products with a cocoa content of
50%
.also found that the same cocoa powder content of products in the table tea content is also different.team not only divided the results by chocolate brand, but also used cocoa content as a variable to study the content of flavanols, so we can't be sure which product has the highest levels of flavanols.table tea: the widespread presence of flavanolsstudies have found that
41
products have flavanol content between
0.095-3.264mg/g
, of which tablecarbons account for
32.9%
, the most important flavonoids., compared with herbal tea acid, table-to-table tea content is an important sign of polyphenol content. The compound content of flavanols can be analyzed
high-efficiency liquid phase
(HPLC-DAD).also noted that products that add chili extract and sugar ginger contain more cerium acid. recommend that chocolate companies put flavanol levels on their labels, especially table tea. Another article, published in
Phytotherapy Research
, also calls for chocolate packaging to be labeled with table tea. source of this article is
FOODAILY
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