Published research
Find our latest research on cocoa flavanols, in collaboration with a global network of scientific partners
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Chemistry
Antioxidant and membrane effects of procyanidin dimers and trimers isolated from peanut and cocoa.
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Chemistry
Inhibition of angiotensin converting enzyme (ACE) activity by flavan-3-ols and procyanidins.
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Chemistry
Chocolate intake increases urinary excretion of polyphenol-derived phenolic acids in healthy human subjects.
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Chemistry
Inhibition of 15-lipoxygenases by flavonoids: structure-activity relations and mode of action.
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Chemistry
Stabilizing effect of ascorbic acid on flavan-3-ols and dimeric procyanidins from cocoa.
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Cardiovascular
Flavan-3-ols and procyanidins protect liposomes against lipid oxidation and disruption of the bilayer structure.
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Cardiovascular
Cocoa procyanidin chain length does not determine ability to protect LDL from oxidation when monomer units are controlled.
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Chemistry
Stability of the flavan-3-ols epicatechin and catechin and related dimeric procyanidins derived from cocoa.
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Biological Effects
Effect of cocoa flavanols and their related oligomers on the secretion of interleukin-5 in peripheral blood mononuclear cells.
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Cardiovascular
(-)-Epicatechin inhibits nitration and dimerization of tyrosine in hydrophilic as well as hydrophobic environments.
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Cardiovascular
Epicatechin selectively prevents nitration but not oxidation reactions of peroxynitrite.
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