Planting the seeds of cardiovascular health
Cocoa and chocolate are made from cocoa seeds, more commonly referred to as cocoa beans. These cocoa seeds come from cocoa pods which are the fruit of the cocoa tree, Theobroma cacao. Like other plant-based foods, cocoa is rich in phytonutrients — particularly a class called "flavanols." Cocoa is a naturally rich source of flavanols, both the simple flavanols epicatchin, catechin and the more complex chains known as procyanadins, collectively these are referred to as 'cocoa flavanols'. Although other foods such as tea and red wine contain flavanols, they do not contain the same type and mixture of flavanol compounds naturally found in cocoa.

Unlocking the mystery of cocoa flavanols
Over the past decade, a number of studies have demonstrated that consumption of foods containing cocoa flavanols can positively impact the body. Thus today, there are many studies going on to better understand what role these natural compounds may have in cardiovascular health. The growing body of research suggests that cocoa flavanols may:
     • Support healthy blood vessels.^15,18-22
     • Promote healthy platelet functions.^7-10
     • Support insulin sensitivity and glucose tolerance.^3,4
     • Play a role in maintaining healthy blood pressure.^2-6
     • Reduce inflammation.^1,16
     • Help to support cardiovascular health.^11,13-14,24

* Note: Research citations include works that were not supported by Mars, Incorporated.

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Click here to read the In Depth coverage about "The Science Behind the Chocolate." A Glossary is provided to clarify scientific terminology. Just click on an underlined word and a definition will appear in a pop-up window.