Other constituents in cocoa and chocolate that may also influence cardiovascular health are briefly reviewed. The lipid content of chocolate is relatively high; however, one third of the lipid in cocoa butter is composed of the fat stearic acid, which exerts a neutral cholesterolemic response in humans.
Procyanidin oligomers make up 12% to 48% of the dry weight of the cocoa bean ((8)). Procyanidins consisting of as many as 10 subunits have been identified in chocolate, and, whereas apples and chocolate have a similar procyanidin profile, tea and wine consist mainly of the monomeric flavonoids (Figure 2).
The main flavanols present in the cocoa powder are catechins and epicatechins in either monomeric or multimeric (procyanidin) forms. (Figure 3) Special cocoa formulations developed by industry now contain up to 10% of cocoa flavanols. Cocoa butter accounts for up to 57% of the dry weight of a bean.
Cocoa beans are good sources of flavonoids, but not all chocolate retains much of the cocoa. The solids are then separated into cocoa butter and powder.
The flavonoids and polyphenols found in four different types of chocolate (white, milk, 40%. . The WC ingredients are sugar, cocoa butter, whole milk powder,.
Cocoa butter is derived from the cocoa bean, that wonderful seed that we. It also contains a flavonoid called pentamer, which may reduce one's risk of cancer
ing the potential cardiovascular health benefits of flavonoids found in cocoa and. however, one third of the lipid in cocoa butter is composed of the fat stearic .
Cocoa and chocolate flavonoids: Implications for cardiovascular health. however, one third of the lipid in cocoa butter is composed of the fat stearic acid, which .