tag:blogger.com,1999:blog-7352627235051241428.post7200590562912047799..comments2008-10-27T15:56:57.684-05:00Patric Chocolatehttp://www.blogger.com/profile/11746946543292436980noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7352627235051241428.post-12437469995709642972008-10-22T15:49:00.000-05:002008-10-22T15:49:00.000-05:00Hi Pol,<BR/><BR/>This isn't something that I have seen written about extensively in the chocolate literature, but there are certainly some papers that mention antioxidant reduction/destruction, to some degree, due to roasting. Certainly roasting does not destroy all antioxidants, however.Patric Chocolatehttp://www.blogger.com/profile/11746946543292436980noreply@blogger.comtag:blogger.com,1999:blog-7352627235051241428.post-51828478400597982282008-10-21T15:41:00.000-05:002008-10-21T15:41:00.000-05:00Isn't there a link between the available flavanoids or ORAC value and whether or not the chocolate or cocoa has been heat processed?<BR/><BR/>PolPolhttp://www.lookinggood123.comnoreply@blogger.com