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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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Cardiovascular

Chronic consumption of flavanol-rich cocoa improves endothelial function and decreases vascular cell adhesion molecule in hypercholesterolemic postmenopausal women.
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