A cacao plant produces cocoa beans, a rich source of cocoa flavanols.
Flavanols are a subclass of flavonoids, which are phytonutrient, or plant-derived, compounds. Flavanols are most known for their antioxidant properties. They are naturally occurring in certain foods, and are especially abundant in cocoa beans, which come from cacao plants. Cocoa flavanols provide numerous health -- and beauty -- benefits.
Sources of Cocoa Flavanols
Dark chocolate typically has a higher percentage of cocoa flavanols than milk chocolate.
Cocoa flavanols are found in products that contain cocoa. Since dark chocolate contains a higher percentage of cocoa than milk chocolate, it is a better source of cocoa flavanols. Sweet treats such as hot cocoa, fudge and even chocolate frosting may all contain beneficial amounts of cocoa flavanols. Many experts say, however, that different cocoa processing methods may substantially reduce the percentage of flavanols in the cocoa. Nutritional supplements and certain functional foods are available, which can provide high amounts of cocoa flavanols without the sugar.
Health Benefits
Cocoa flavanols support good circulation, helping to prevent cardiovascular disease. Flavanols keep blood vessels flexible so oxygen and nutrients can flow smoothly, which may also decrease blood pressure. Cocoa flavanols also help maintain healthy brain function by boosting blood flow to key areas of the brain, which improves cognitive skills and increases general alertness. Scientists also believe this increased blood flow could have important implications for learning and memory.
Beauty Benefits
Ingesting cocoa flavanols can have beauty benefits as well, helping the skin from the inside out. Cocoa flavanols have been found to improve the appearance of the skin by increasing hydration, decreasing roughness, and support the skin's defense against UV damage. Some studies show an increase in skin elasticity, which can reduce the appearance of aging.
Are Cocoa Flavanols in Chocolate Cake?
Chocolate cake mixes contain baking soda, which reduces the amount of cocoa flavanols in the cake as it bakes.
According to a study conducted by scientists from The Hershey Company and Brunswick Laboratories in Norton, MA, published in the Journal of Food Science, baking a chocolate cake with baking soda (which is needed for the cake to rise) causes a 50 to 95 percent loss in cocoa flavanols. The baking soda causes the cake's pH level to rise, and an increase in antioxidant activity, which results in a loss of flavanols during the baking process. Partially substituting baking powder for the baking soda retains the flavanols, while still allowing the cake to rise, the study showed.
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