fat and sugar helps make the flavonoids in chocolate

To make matters more complicated, it's possible that fat and sugar helps make the flavonoids in chocolate more bioavailable, which means they're easier for the body to take in."Some of these flavanols are complex organic compounds, and one way we can make them available is sticking sugar onto them," he says. There just isn't enough research for anyone to look at the cocoa flavanol and sugar content in chocolate to conclude where the sweet spot is.