Date Published: Friday, January 1, 1999
Leatherhead Food RA 1999, 2 (4), 335-345
Authors: Hammerstone, J. F.; Kremers, B. G.; Lazarus, S. A.
Significant technical advances have enabled us to separate and identify the procyanidin oligomers present in cocoa and chocolate. These advances have allowed for the development of a new method for the quantification of procyanidins in cocoa, chocolate and several other foods and beverages, and have facilitated research to explore the health benefits of specific procyanidins.