Figure 2From: Chocolate and Prevention of Cardiovascular Disease: A Systematic ReviewFlavonoid content and antioxidant capacity (ORAC) of milk chocolate and dark chocolate versus other high flavonoid foods. * Brewed, per 2 g bag/200 ml water. Antioxidant activity is reported as oxygen radical absorbance capacity (ORAC). Adapted from: Steinberg et al. J Am Diet Assoc 103: 215-23.Back to article page