Just found this feature on BBC site http://news.bbc.co.uk/1/hi/health/3756997.stm

Martin Christy
Editor
http://www.seventypercent.com

http://www.nutraingredients.com/news/news-ng.asp?n=56896-polymeal-just-as

here’s another. lots of press regarding this topic for the last year or so. keep in mind that not all chocolates are created equal, and generally speaking, the darker the roast, the presence of alkalization, and the lower the cocoa solids (not cocoa fat – talking only physical solids here) will result in lower flavonoid content.

Flavanoids, by definition, are highly reactive. There are two things that increase the speed with which they chemically combine with something else, generally speaking; heat and water. Since roasting always involves the former, and in many cases the latter, you dramatically increase the rate at which these components interact with one another, with proteins, and with oxygen in the air (nobody’s roasting in a vacuum). Once they react with something, they’re no longer flavonoids, and usually not beneficial as antioxidants any longer. There are also enzymes, polyphenol oxidases, that are liberated starting from the very harvest – these continue to break down polyphenols, and again do it faster under heated conditions – up to a certain point, (at which they’re inactivated).

They definately are not present in at the same levels in differing genotypes, and even if you’ve got the same genotype in different geographical areas, the levels are going to be different. It gets very complicated very quickly 8-)

However, and this is true for all forms, the less you ferment, roast, or dutch the nibs, the more flavanoids you’re going to retain.

Dunno that I have the answer for that one. I’ve not seen anything substantive to suggest a pattern one way or t’other..

Ah, Alex, it looks like an article for Sebastian. Check that one – keenlab.ucdavis.edu/articles/ZhuJAgFdChem03.pdf – looks like eating chocolate + vitC enhance effect of flavonoids. And definetely it’s cool to add some cocoa nibs or bean to ur favorite dates, cos it will slow down insulin rush form sweet carbs.

Thanx, it’s exactly what one needs to know. The only thing that still bags me is comparative study of different companies dark chocolates in terms of the list harsh handling and manufacture,- so flavonoids are preserved. Guess it’s sensetive study and nobody in the know is interested. Sebastian, my e-mail is available.
Chocolate gets better and better. It’s really spring now, gettig warm and i’m not looking forward to hot days when chocolate is not so appealing.

sebastian, is that the same study as the one in my link?

I tried to view the document last night, but I was redirected to a log on page. Is it viewable through university networks?

May well be a member via work, i’d have to check on that. I do know that when i originally visited it (from work) i didn’t have to mess with the logins..