YES!! Dark chocolate (>60% cacao) contains catechins. The catechins are in a class of polyphenols called flavonoids, and are considered antioxidants. Polyphenols are a type of phytochemicals, which are plant-based bioactives (Singh and others 2011). This type of antioxidant functions by stabilizing an unpaired electron in multiple resonance structures (Nimse and Pal 2015). Flavonoids may be able to reduce cardiovascular diseases (WHO 2003), and all antioxidants may prevent cardiovascular disease, by protecting LDL from oxidation (Nimse and Pal 2015).
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