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Content of antioxidants in different cocoa and chocolate products
Survey of commercially available chocolate- and cocoa-containing products in the United States. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao.
J Agric Food Chem. 2009 Oct 14; Miller KB, Hurst WJ, Flannigan N, Ou B, Lee CY, Smith N, Stuart DA. The Hershey Center for Health and Nutrition, Hershey, Pennsylvania.
A survey of a broad range of chocolate- and cocoa-containing products marketed in the United States was conducted to provide a more detailed analysis of flavan-3-ol monomers, oligomers, and polymers, which can be grouped into a class of compounds called procyanidins. Samples consisted of the three or four top-selling products within the following six categories: natural cocoa powder, unsweetened baking chocolate, dark chocolate, semisweet baking chips, milk chocolate, and chocolate syrup. Composite samples were characterized for percent fat (% fat), percent nonfat cocoa solids (% NFCS), antioxidant level by ORAC, total polyphenols, epicatechin, catechin, total monomers, and flavan-3-ol oligomers and polymers (procyanidins). On a gram weight basis epicatechin and catechin content of the products follow in decreasing order: cocoa powder > baking chocolate > dark chocolate = baking chips > milk chocolate > chocolate syrup. The cocoa-containing products tested range from cocoa powder with 227 mg of procyanidins per serving to 25 mg of procyanidins per serving for chocolate syrup.

Blood pressure
Effect of cocoa products on blood pressure: systematic review and meta-analysis.
Am J Hypertension. 2010 Jan; Department of Cardiology, University of Leipzig-Heart Center, Leipzig, Germany.
Cocoa products such as dark chocolate and cocoa beverages may have blood pressure (BP)-lowering properties due to their high content of plant-derived flavanols. We performed a meta-analysis of randomized controlled trials assessing the antihypertensive effects of flavanol-rich cocoa products. Our meta-analysis confirms the BP-lowering capacity of flavanol-rich cocoa products in a larger set of trials than previously reported. However, significant statistical heterogeneity across studies could be found, and questions such as the most appropriate dose and the long-term side effect profile warrant further investigation.

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Any idea how much caffeine is in a 500 mg capsule?
   We have not measured the amount of caffeine in the product but it is quite small since the capsule is only 500 mg total of all substances present in cacao bean.