Antioxidant

Compounds that protect cells against the damaging effects of reactive oxygen species by 'quenching' the oxygen appetite of free radicals – unstable oxygen molecules that cause damage to cells, DNA and tissues. Research suggests antioxidants may slow down, prevent, and even reverse certain diseases that result from cellular damage, and perhaps even slow down the natural aging process. Dark chocolate has been found to have a high level of antioxidants, specifically from its flavanol content.

See also Flavanol.