Plant compounds called flavanols are abundant in raw cocoa
For the past few decades, scientists have been exploring the potential health benefits of a class of natural plant compounds known as flavonoids. The number and type of flavonoids vary considerably between plants, but these natural compounds can be rich in a number of commonly consumed foods.
Among the flavonoids, a distinct subclass of natural compounds known as flavanols have gained significant interest in recent years as studies suggest that they have the potential in supporting a healthy cardiovascular system. Foods can naturally contain different types and amounts of these flavanols, with no two foods identical in their flavanol composition.
Not all cocoas and chocolates are created equal
Among plant based foods, cocoa can be a particularly rich in flavanols (both the individual molecules and the longer chains of flavanols; 'cocoa flavanols'). However, cocoa flavanols are easily destroyed during the normal processes used to make many of the cocoas and chocolates on the market. Recognizing this, Mars, Incorporated invested a considerable amount of effort to discover new ways to select and handle cocoa beans in order to protect their naturally occurring flavanols. The Mars scientists used their knowledge about cocoa flavanols to develop a patented, proprietary, process, called Cocoapro® which retains more of the naturally occurring flavanols found in cocoa beans. To learn more about this process, visit www.Cocoapro.com.
Want to learn more?
Click here to read the In Depth coverage on "Science Uncovering the Health Attributes of Food." A Glossary is provided to clarify scientific terminology. Just click on an underlined word and a definition will appear in a pop-up window.
Source: Newsletter of the Chocolate Information Center, Spring 2000
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