HealthMap

The Impact of Alkalization (Dutching) on Cocoa Flavanols

• Significant Reduction: Processing cocoa with alkali, commonly known as Dutching or alkalization, substantially reduces the content of naturally occurring flavanols (specifically catechins and epicatechins).
• Chemical Neutralization: The alkaline agents are used to neutralize the natural acidity of raw cocoa beans, which darkens the color and softens the bitter taste, but this chemical alteration destroys a major portion of the beneficial antioxidants.
• Nutritional Loss: Up to 60% to 90% of the original antioxidant capacity and flavanol monomers can be lost depending on the severity and duration of the alkalization process.
• Label Identification: To avoid processed products, look for labels indicating non-alkalized, natural cocoa, or raw cacao, as these retain a significantly higher profile of health-promoting phytonutrients.