Hot cocoa has more disease-fighting antioxidants than tea or red wine. And the heat may help propel them into the bloodstream.
Cocoa had 611 mg of phenols and 564 mg of flavonoids.
Red wine had 340 mg of phenols and 163 mg of flavonoids.
Green tea had 165 mg of phenols and 47 mg of flavonoids.
Black tea had 124 mg of phenols and 34 mg of flavonoids.
“These results suggest that cocoa is more beneficial to health than teas and red wine in terms of its higher antioxidant capacity” and ability to fight damage leading to heart disease and cancer. Although you can enjoy cocoa either hot or cold, the hot version tends to trigger the release of more antioxidants than its cold counterpart, the researcher says. So as winter approaches- drink up!