User:GabyT143/sandbox

Research
'''Studies have shown that the cacao powder in dark chocolate has significantly higher levels of antioxidant capacity than many commonly known “Super Fruits” such as pomegranate, blueberry and cranberry. Its high concentration of ORAC (oxygen radical absorbance capacity) is the main contributor for its high antioxidant activity abilities in the body. However, many times companies that process the cocoa for dark chocolate, conduct treatments with alkali to enhance the flavor. Studies have shown that this alkalization process significantly decreases the total ORAC and flavanols of the cocoa powder.''' As of 2018, well-tested and generalizable clinical trials have not been conducted to evaluate the effects of compounds found in cocoa on physiological outcomes, such as blood pressure for which only small (1–2 mmHg) changes resulted from short-term consumption of chocolate up to 105 grams and 670 milligrams of flavonols per day. Flavanols found in dark chocolate that are linked to blood pressure and vascular activity include the monomers catechin and epicatechin, and (to a lesser extent) the polymeric procyanidins.