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Recent advances in the analysis of procyanidins in cocoa and chocolate.

Date Published: 
Friday, January 1, 1999

Leatherhead Food RA 1999, 2 (4), 335-345

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.