Who said that a nutritionist cannot give great news? 🙂
Indeed, previous studies have shown that the antioxidant capacity of dark chocolate is strong, extremely strong (Adamson et al J Ag Food Chem 47: 4184-88 ). By combining the data on the ability of other foodstuff to neutralise free radicals (Prior et al J Ag Food Chem 46: 2686-93, Wang et al J Ag Food Chem 44: 701-06, Cao et al J Ag Food Chem 44: 3426-31), one can realise that when it comes to antioxidant capacities, dark chocolate is at the top of the list. The same however is not the case for milk chocolate… so choose wisely.
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