The main groups of cocoa polyphenols are catechins or flavn-3-ols (catechin and epicatechin), proanthocyanidins and anthocyanins in low proportion. Epicatechin represent 2-4% of the dry weight of defatted cocoa seeds powder.
Dark chocolate with its high cocoa content is a rich source of epicatechin and gallic acid, which are thought to poses cardioprotective properties.
In human consuming, cocoa, plasma level of non-methylated epicatechins such as epicatechin-7-sulfate and methylated metabolites such as 3’-O-methylepicatechin have been reported to occur in micromolar concentration within 1 hr after intake.
Epicatechin has been found to reduce brain damage in mice when given ninety minuets before or up to three and a half hour after ischemic stroke, possibly by activating two pathways, Nrf2 and heme oxygenase.
Epicatechins compound
