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Abstract
Cocoa and chocolate products have been delicacies for hundreds of years. Only recently have they been recognized as significant sources of phytochemicals with healthful effects. These foods are among the most concentrated sources of the procyanidin flavonoids, catechin and epicatechin. Recent studies have shown that these polyphenols are absorbed from the intestine of animals and humans with epicatechin absorbed much more than catechin. These flavonoids have potent antioxidant and antiplatelet activities following consumption of cocoa or chocolate.
Key teaching points:
• Cocoa and chocolate products have the highest concentration of flavonoids among commonly consumed foods
• The predominant flavonoids are catechin and epicatechin, which are found as polymers
• These flavonoids have potent antioxidant effects in vitro and in vivo, and spare antioxidant vitamins
• Cocoa-derived polyphenols also inhibit platelet reactivity
• Multiple mechanisms are described by which phytochemicals from cocoa may exert healthful effects
Key teaching points:
• Cocoa and chocolate products have the highest concentration of flavonoids among commonly consumed foods
• The predominant flavonoids are catechin and epicatechin, which are found as polymers
• These flavonoids have potent antioxidant effects in vitro and in vivo, and spare antioxidant vitamins
• Cocoa-derived polyphenols also inhibit platelet reactivity
• Multiple mechanisms are described by which phytochemicals from cocoa may exert healthful effects
Notes
Presented in part at Ross Products Research Conference on Medical Issues, “Synergy in Medical and Nutritional Therapy,” November 6–8, 2000, Key Largo, Florida.