The term “cacao flavanols” refers to the sum of the simple (monomeric) flavanols, including epicatechin, and to a lesser extent, catechin, as well as the oligomers from dimers (two linked flavanols) to decamers (ten linked flavanols).
The types and amount of flavanols found in the cacao bean are changed and destroyed with standard processing techniques to make chocolate and other cocoa products. That is why it is important to remember to take caution when assuming that chocolate is a good source of flavanols.
To make sure you have accurate information – separate the facts from the fiction about cacao flavanols.
The Science of Cacao Flavanols
A significant body of published research has shown that consumption of cocoa flavanols can maintain healthy blood vessel function, thereby helping to support the health and function of the cardiovascular system. The cardiovascular system is an organ system consisting of primarily the blood vessels (arteries, veins, resistant vessels) and the heart that enables a healthy blood flow to transport nutrients (such as amino acids, glucose and electrolytes), oxygen, and carbon dioxide throughout the body.