Practical Application In this article, phenol content, antioxidant, and antimicrobial activity of alkalized and nonalkalized cocoa powders were described. Since the cocoa powder is very often the object of alkalization, the results here collected demonstrated epimerization flavan-3ols, reduction of phenol content, and antioxidant activity but equal or even enhanced antimicrobial activity of alkalized cocoa powders. Considering antioxidant and antimicrobial properties of analyzed cocoa powders, there are clear opportunities for the development of new cocoa-based functional foods. [ABSTRACT FROM AUTHOR]