Innovations in Chocolate
Innovations in Chocolate
Innovations in Chocolate
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ACTICOA ® <strong>Chocolate</strong> - Cocoa FlavanolsANTIOXIDANTSMolecules capable of slow<strong>in</strong>g or prevent<strong>in</strong>g theoxidation of other molecules and provide protectionaga<strong>in</strong>st free radicalsFLAVONOIDS*Biggest class of antioxidants. Polyphenoliccompounds found <strong>in</strong> a variety of foods of vegetableorig<strong>in</strong> (cocoa)FLAVANOLSSpecific subclass of flavonoid compoundsspecifically recognized for their ability to act asantioxidantsConfidential by Barry Callebaut, Inc.*NOTE: Flavonoids are the largest and best studied class of polyphenols