Published research
Find our latest research on cocoa flavanols, in collaboration with a global network of scientific partners
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Cardiovascular
The anti-inflammatory properties of cocoa flavanols.
Reviews
Analysis of flavanols in foods: what methods are required to enable meaningful health recommendations?
Cardiovascular
Acute consumption of flavanol-rich cocoa and the reversal of endothelial dysfunction in smokers.
Chemistry
Antioxidant and membrane effects of procyanidin dimers and trimers isolated from peanut and cocoa.
Biological Effects
Pentameric procyanidin from Theobroma cacao selectively inhibits growth of human breast cancer cells.
Cardiovascular
Influence of cocoa flavanols and procyanidins on free radical-induced human erythrocyte hemolysis.
Biological Effects
Regular consumption of a flavanol-rich chocolate can improve oxidant stress in young soccer players.
Analytical Methods
Identification and quantitation of flavanols and proanthocyanidins in foods: how good are the datas?
Cardiovascular
Flavonoid-membrane interactions: a protective role of flavonoids at the membrane surface?
Cardiovascular
Flavanols and platelet reactivity
Cardiovascular
Cocoa polyphenols and inflammatory mediators.
Reviews
Cocoa antioxidants and cardiovascular health.
Cardiovascular
Cocoa procyanidins inhibit proliferation and angiogenic signals in human dermal microvascular endothelial cells following stimulation by low-level H2O2.
Reviews
Cocoa, flavanols and cardiovascular risk
Cardiovascular
