Published research
Find our latest research on cocoa flavanols, in collaboration with a global network of scientific partners
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History of Cocoa Flavanols
Food of the gods: cure for humanity? A cultural history of the medicinal and ritual use of chocolate.
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Cardiovascular
Epicatechin in human plasma: in vivo determination and effect of chocolate consumption on plasma oxidation status.
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Cardiovascular
A dose-response effect from chocolate consumption on plasma epicatechin and oxidative damage.
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Cardiovascular
Cocoa procyanidins and human cytokine transcription and secretion.
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Cardiovascular
Cocoa and wine polyphenols modulate platelet activation and function.
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Reviews
Cocoa and chocolate: Composition, bioavailability, and health implications.
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Cardiovascular
Effect of Cocoa Procyanidins on the Secretion of Interleukin-4 in Peripheral Blood Mononuclear Cells
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Cardiovascular
The effect of cocoa procyanidins on the transcription and secretion of interleukin 1 beta in peripheral blood mononuclea
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Analytical Methods
Protection against peroxynitrite by cocoa polyphenol oligomers
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History of Cocoa Flavanols
Chocolate contains additional flavonoids not found in tea
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Analytical Methods
HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity.
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Analytical Methods
High-performance liquid Chromatography/Mass spectrometry analysis of proanthocyanidins in foods and beverages.
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Chemistry
Studies in Polyphenol Chemistry and Bioactivity. 1. Preparation of Building Blocks from (+)-Catechin. Procyanidin Formation. Synthesis of the Cancer Cell Growth Inhibitor, 3-O-Galloyl-(2R,3R)-epicatechin-4β,8-[3-O-galloyl-(2R,3R)-epicatechin]
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