Antioxidants in Raw Cacao

Antioxidants are substances which help neutralize free radicals to keep them from damaging the DNA and mitochondria of the body's cells, which is a major cause of degenerative diseases - cancer, heart disease, premature ageing.

According to research cited in The New York Times, unprocessed raw cacao beans are super-rich in the type of flavonoid called flavanols which are very strong antioxidants that help maintain healthy blood flow and blood pressure. Cocoa/cacao beans contain 10,000 milligrams (10 grams) of flavanol antioxidants per 100 grams - or an amazing 10% antioxidant concentration level!

In a recent study by Cornell University* food scientists discovered that cocoa powder has nearly twice the antioxidants of red wine, and up to three times the antioxidants found in green tea.

Where possible, we source our ingredients from organic suppliers and all are produced to ecological standards and free from agrochemicals.

*Findings published in the American Chemical Society's Journal of Agriculture and Food Chemistry, a peer-reviewed publication.

Other notable benefits..