Cocoa polyphenol
Cocoa polyphenols are a group of bioactive compounds found predominantly in cocoa and chocolate, more specifically in the cocoa bean. They belong to a group of molecules known as flavonoids, which have potential health benefits due to their antioxidant, anti-inflammatory, and potential heart health properties.
- Category
- Bioactive Compounds
- Molecular Formula
- Varies as Cocoa polyphenols refer to a group of compounds
- Mechanism of Action
- Cocoa polyphenols exert their effects through various mechanisms, including antioxidant and anti-inflammatory actions, modulation of gut microbiota, and enhancing nitric oxide production which helps in vasodilation and blood flow.
- Evidence Grade
- B
Other Names
- Flavanols
- Cacao polyphenols
- Chocolate polyphenols
Primary Benefits
- Supports heart health
- Antioxidant properties
- Anti-inflammatory properties
- May improve brain function
- May help control blood sugar levels
Recommended Dosage
Side Effects
- May cause allergic reactions
- Digestive discomfort
- May increase caffeine levels if consumed with coffee or other caffeine-rich foods
Precautions
- Not recommended for people with chocolate or flavonoid allergies
- Should be consumed in moderation due to high calorie content
Interactions
- May interact with anticoagulant and antiplatelet drugs due to its blood-thinning properties
Key References
- Cocoa polyphenols and their potential benefits for human health. (2012). Oxidative Medicine and Cellular Longevity
- Cocoa and Heart Health: A Historical Review of the Science (2013). Nutrients
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