COCOA FLAVANOL SCIENCE

Updated 28 days ago
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Flavanols are plant-based antioxidants naturally occurring in tea, blueberries, red wine, apples and cocoa. Cocoa flavanols are a highly unique blend of phytonutrients found only in the cocoa bean. Consumption of cocoa flavanols has been shown to improve blood vessel function, thereby improving the delivery of oxygen and nutrients throughout the body... The main flavanols present in cocoa beans are catechins and epicatechins in either monomeric or multimeric (procyanidin) forms. Cocoa beans themselves come from cocoa pods, or the "fruit" of the Theobrama Cacao tree as seen in figure one... Raw cacao is the earth's top source of antioxidants - with 40X the antioxidants of blueberries per milligram. Flavanol content in chocolate and cocoa powder, however, varies considerably based on factors such as growing conditions, agricultural processes, fermentation methods, and roasting techniques. Unfortunately, cocoa flavanols are easily destroyed by standard commercial processing so most..
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