Procyanidins in cocoa and chocolate

Chocolates and cocoas contain substantial amounts of procyanidins, and thus belong in the category of flavonoid-rich foods.

Recent advancements in the identification and isolation of procyanidins, especially oligomeric procyanidins, from chocolate and cocoa have facilitated the investigation of individual procyanidin fractions with regard to their potential cardiovascular health benefits. Procyanidin suppress multiple activities that lead to cardiovascular disease by inhibiting the development of blood platelets or clotting factors and thus helping reduce heart disease.

Dimeric A type Procyanidin

This phytochemical also responsible fro blood vessel dilation, thus promoting blood flow and reducing their risk of heart disease.

Procyanidins present in large amounts in some dark chocolate brand cocoa powder made with beans that have not been overly fermented, alkalized or roasted at high temperature, demonstrated an anti-inflammatory effect on artery blood flow.

Procyanidins in cocoa include the B1, and B2 types as well as B5 dimers and C1 trimer, together with high levels of longer-chain polymers with four or more monomeric units.
Procyanidins in cocoa and chocolate