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Published research

Find our latest research on cocoa flavanols, in collaboration with a global network of scientific partners

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Analytical Methods

Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography/mass spectrometry.
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Journal of Agriculture and Food Chemistry logo View Abstract
Analytical Methods

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

The influence of cocoa procyanidins on the transcription of interleukin-2 in peripheral blood mononuclear cells
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