Frequently Asked Questions

1. What are antioxidants?
Antioxidants are compounds that prevent the oxidation of other compounds. Oxidation is the process of adding oxygen to a compound. This process, left unchecked, can produce “free radical” molecules. Free radicals can initiate chemical reactions that can cause damage to cells and DNA. Oxidation occurs in our bodies naturally, but can be intensified by certain behaviors such as smoking, poor diet, exposure to sun (UV radiation), and even exercise. Scientists are only beginning to understand the complexity of free radical damage.

2. What is the difference between antioxidants and flavanols?
Many flavanols are antioxidants, but not all antioxidants are flavanols. Many different compounds can act as antioxidants. Vitamins A, C, and E are vitamins which are also well-known antioxidants. Polyphenols are another group of antioxidants found in many fruits, vegetables and whole grains. Flavanols are a sub-class of polyphenols which are found in cocoa as well as tea, apples, and wine.

3. What are flavanols?
Flavanols are among a family of compounds called polyphenols. Based on their molecular structure, many compounds in this family can act as antioxidants. Antioxidants can have a variety of beneficial effects in the body. Some research also indicates that the flavanols found in cocoa may stimulate the production of nitric oxide in the body. This increase in nitric oxide may be responsible for the improvements in blood vessel health and blood flow that have been observed in a number of clinical research studies. More research will help to establish this relationship.

4. Why are antioxidants important for health?
Antioxidants are compounds that help neutralize free radicals and protect your body against their destructive effects. Free radicals are unstable molecules that can cause damage to your cells and DNA. While free radicals occur naturally in your body, environmental factors (cigarette smoke, extended sun exposure, air pollution and even exercise), can increase the amount of free radicals generated by your body.

5. What is “dutched” cocoa powder?
Dutched cocoa powder undergoes a process where an alkaline solution is applied to the cocoa powder. “Dutching” results in a darker cocoa powder with a somewhat smoother flavor for some products. “Dutching” may also be done to increase the solubility, or the ability of the cocoa powder to dissolve in water. However, this process also depletes the flavanol content of cocoa powder. Natural cocoa powder is cocoa powder that has not been through the “dutching” process. 

6. What happens to the flavanol antioxidant properties in dutched (alkalinized) cocoa powder?
The dutching process does deplete the antioxidant content of cocoa powder. The reduction in flavanol antioxidants is determined by the level of dutching; i.e., a heavily dutched cocoa powderwill have fewer antioxidants than a cocoa powder that has just been lightly dutched. In general, the darker the color, the more it has been dutched.

7. What happens to the flavanol antioxidant activity when the cocoa powder is added to an item that is baked or cooked?
The HERSHEY CENTER FOR HEALTH AND NUTRITION tested various types of chocolate products in baking and cooking applications. Heat itself did not affect the flavanol antioxidants; however, certain leavening agents did affect the flavanol antioxidants. Specifically, use of baking soda was associated with loss of the cocoa flavanol antioxidants during baking. In chocolate cakes, the flavanol antioxidants could be largely retained by using a combination of baking powder and baking soda in chocolate cakes.

8. When did The Hershey Company begin selling cocoa powder?
Milton Hershey first started marketing cocoa powder in 1894, highlighting both its flavor enhancing and healthful attributes.