Researchers at the Hershey's Center for Health and Nutrition tested top-selling retail products -- cocoa powder, baking chocolate, dark chocolate, semi-sweet baking chips, milk chocolate and chocolate syrup -- for the level of resveratrol and its sister compound, piceid.
"This study shows that the levels of resveratrol found in cocoa and chocolate products is second to red wine among known sources of resveratrol and forms yet another important link between the antioxidants found in cocoa and dark chocolate to other foods," David Stuart of The Hershey Co., which partnered with Planta Analytica to conduct the study.
Gram for gram, cocoa powder had the highest average amount of resveratrol and piceid, followed by baking chocolates, dark chocolates, semi-sweet chips, milk chocolate and chocolate syrup.
The study found cocoa powder, baking chocolate and dark chocolate contain on average 14.1 micrograms to 18.5 micrograms of resveratrol per serving while the level found in the average California red wine is 832 micrograms per glass. Roasted peanuts have an average of 1.5 micrograms and peanut butter 13.6 micrograms of resveratrol per serving, the study said.