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According to the 2006, “Journal of Agricultural and Food Chemistry,” natural cocoas have the highest levels of antioxidants followed by dark chocolates such as semi-sweet morsels and lastly milk chocolates and syrups. Antioxidants in chocolate have been found to increase high-density lipoprotein cholesterol levels — the “good” cholesterol — contributing to a better heart health profile, as reported in the November 2004, “Free Radical Biology and Medicine.” The American Heart Association posted a news release dated August 17, 2010, that moderate consumption of high-quality chocolate reduces the risk of heart failure. Women who ate two to three servings per week had a 32 percent lower risk of developing heart failure.