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Posted 24 Mar 2015 by Drugs.com
TUESDAY, March 24, 2015 – Researchers say they have found a way that might make chocolate healthier and more delicious. Past research has suggested that chocolate is linked to a number of health benefits, such as lower blood pressure and cholesterol levels, and reduced stroke risk, due to antioxidants called polyphenols, according to the researchers. The process of making chocolate begins when pods from cocoa trees are split open to remove the cocoa beans. The beans are fermented for a few days and then set out to dry in the sun. The next step is roasting, which brings out the flavor. However, it's thought that cocoa beans lose some of their polyphenols when they're roasted, according to the authors of the study. "We decided to add a pod-storage step before the beans were even fermented to see whether that would have an effect on the polyphenol content," Emmanuel Ohene Afoakwa, of the ... Read more
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