Published research
Find our latest research on cocoa flavanols, in collaboration with a global network of scientific partners
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Brain/Cognitive Health
Cocoa flavanol consumption improves cognitive function, blood pressure control, and metabolic profile in elderly subjects: the Cocoa, Cognition, and Aging (CoCoA) Study—a randomized controlled trial
Brain/Cognitive Health
Enhancing dentate gyrus function with dietary flavanols improves cognition in older adults
Analytical Methods
Analysis of Cocoa Flavanols and Procyanidins (DP 1-10) in Cocoa-Containing Ingredients and Products by Rapid Resolution Liquid Chromatography: A Single-Laboratory Validation.
Chemistry
Enantioselective synthesis of orthogonally protected (2R,3R)-(−)-epicatechin derivatives, key intermediates in the de novo chemical synthesis of (−)-epicatechin glucuronides and sulfates.
Analytical Methods
Chemical Synthesis and Characterization of Epicatechin Glucuronides and Sulfates: Bioanalytical Standards for Epicatechin Metabolite Identification
Absorption & Metabolism
Influence of sugar type on the bioavailability of cocoa flavanols.
Biological Effects
Benefits in cognitive function, blood pressure, and insulin resistance through cocoa flavanol consumption in elderly subjects with mild cognitive impairment: the Cocoa, Cognition, and Aging (CoCoA) study.
Analytical Methods
Method for the determination of catechin and epicatechin enantiomers in cocoa-based ingredients and products by high-performance liquid chromatography: single-laboratory validation.
Cardiovascular
Intake of dietary procyanidins does not contribute to the pool of circulating flavanols in humans.
Analytical Methods
Structurally related (-)-epicatechin metabolites in humans: assessment using de novo chemically synthesized authentic standards.
Biological Effects
Selective removal of the violet color produced by anthocyanins in procyanidin-rich unfermented cocoa extracts.
Analytical Methods
Physicochemical properties of acidified skim milk gels containing cocoa flavanols.
Chemistry
The stereochemical configuration of flavanols influences the level and metabolism of flavanols in humans and their biological activity in vivo.
Microbiome
Prebiotic evaluation of cocoa-derived flavanols in healthy humans by using a randomized, controlled, double-blind, crossover intervention study.
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