HealthMap

Cocoa Polyphenols

Cocoa products are exceptionally rich in a specific group of active polyphenols known as flavonoids, with a primary focus on a sub-group called flavanols.

Key Flavanols in Cocoa

• Epicatechin: The most prominent and biologically active monomeric flavanol found in raw and processed cocoa.
• Catechin: Another key monomer that works synergistically with epicatechin.
• Procyanidins: Oligomeric and polymeric chains of catechins and epicatechins (specifically procyanidin dimers and trimers) that constitute the vast majority of total polyphenol content in cocoa beans.

Biological Relevance

• These compounds exhibit potent antioxidant properties.
• They play a significant role in supporting cardiovascular health by promoting healthy endothelial function and nitric oxide production.
• Processing methods, such as alkalization (dutching), can drastically reduce the concentration of these beneficial flavanols in finished chocolate products.