Also, Hershey's research has shown that baking a chocolate cake with baking soda, which is an alkaline, destroyed flavanols but nutrients were retained when using baking powder.

此外，好时公司的研究还显示，用小苏打(属碱性)烘焙巧克力蛋糕会破坏黄烷醇，但用泡打粉烘焙的话则可以保留其中的营养成分。