A new scientific method has been approved for measuring flavanols and procyanidins in cocoa powders, cocoa liquors, chocolates, and cocoa extracts. The method, developed by Mars Edge, employs hydrophilic interaction liquid chromatography and enables consistent product labeling.
Researchers have developed a new methodology to measure cocoa flavanols and procyanidins, which is more accurate and reliable than previous approaches. This new method will support further research into the health effects of these compounds and provide industry with tools for reliable raw material and product testing.
Researchers have developed novel biomarkers to accurately measure dietary intake of key bioactives, including flavanols and procyanidins. This breakthrough enables large-scale studies into the links between these compounds and health benefits, free from limitations inherent to past research approaches.
A new study published in the American Journal of Clinical Nutrition found that cocoa flavanols, especially (−)-epicatechin, improve blood vessel function and lower blood pressure. Flavanol-only groups experienced all benefits, while procyanidin-enriched extracts showed reduced cholesterol without improvements in vascular effects.