Unlocking the Benefits of Cocoa Flavanols

Understanding cocoa flavanols and their mechanisms for health may drive development of the next generation of functional food products.

Food Technology Magazine | Article

TAYLOR C. WALLACE, MARY WAGNER, GILBERT LEVEILLE, CARL L. KEEN, CATHERINE E. WOTEKI, CHARLES MANLEY, STEVEN W. RIZK, DAVID HEBER,

ANIL J. SHRIKHANDE

Increased consumption of fruits and vegetables is recommended as a means of reducing health risks, including cardiovascular and circulatory diseases (IFT, 2005). Both the World Health Organization (WHO) and Food and Agriculture Organization (FAO) support accumulating evidence which suggests that certain flavonoids derived from fruits and vegetables are important contributors to the improved health associated with fruit and vegetable consumption. Consequently, there is a growing research interest…Polyphenols, including flavanols, occur in particularly high concentrations in products such as cocoa powder.

Figure 1. Cocoa flavanols and diabetes. Patients with type 2 diabetes who regularly consumed a cocoa flavanol-rich beverage experienced a 30% improvement in measured blood vessel function after completion of a 30-day trial. From Balzer et al., 2008.

Figure 2. Flavonoid intake and risk of coronary heart disease mortality. A study of Dutch men found that diets high in flavonoids were associated with a reduced risk of coronary heart disease mortality. From Hertog et al., 1995.

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In This Article

  1. Food Ingredients and Additives
  2. Antioxidants
  3. Food, Health and Nutrition
  4. Dietary Supplements
  5. Food Sciences
  6. Food Chemistry
  7. Food, Health and Nutrition
  8. Food, Health and Nutrition
  9. Functional Foods

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