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CacaoFood

The bean behind dark chocolate — a concentrated source of polyphenols, theobromine, and magnesium.

Commonly discussed forAntioxidant interest Focus Stress and mood

Established research area

Agave syrupFood

A sweet syrup drawn from the sap of the agave plant, used as an alternative sweetener; composed mainly of natural sugars.

CarobFood

The roasted, ground pod of the Mediterranean carob tree used as a cocoa-like ingredient; a source of fiber, calcium, potassium, and plant polyphenols.

Dark chocolateFood

A cocoa-rich confection. A source of flavanol plant compounds, iron, magnesium, and a small amount of caffeine.

Commonly discussed forAntioxidant interest Stress and mood

HoneyFood

A sweet syrup produced by bees from flower nectar, used as a natural sweetener; composed mainly of natural sugars with trace plant polyphenols.

JaggeryFood

An unrefined cane or palm sugar used across South Asia; traditionally a source of iron.

Manuka honeyFood

A honey produced by bees from the flowers of the manuka tree (Leptospermum scoparium) in New Zealand and Australia. It is graded by its MGO (methylglyoxal) or UMF rating and is composed mainly of natural sugars.

Maple syrupFood

A sweet syrup made by boiling down the sap of maple trees; composed mainly of sugars, with manganese, zinc, and riboflavin among its minor constituents.

Milk chocolateFood

A sweet chocolate made with cocoa, sugar, and milk solids; sweeter and higher in sugar than dark chocolate, carrying calcium from the milk along with a little theobromine and caffeine from the cocoa.

MolassesFood

A thick dark syrup left after refining sugar cane or beet; a recognized source of iron, calcium, potassium, and magnesium.

Commonly discussed forFatigue