Study: Healthier chocolate could be on horizon

December 28, 2010

They discovered the genes that control the quality of cocoa butter as well as genes that influence the production of flavonoids. They're the natural antioxidants found in dark chocolate.

Altering the genes for these chemicals could lead to production of chocolate with better flavor, aromas and health benefits.

The DNA of the cacao tree was published in the journal Nature Genetics.

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