Polyphenols in Chocolate

Cherished since ancient times, cocoa beans have links to the improvement of various physical and mental processes. Chocolate, the confection derived from cocoa beans, also promotes well-being. The polyphenols found in cocoa beans and chocolate play a role in health promotion and disease prevention.

Polyphenols Definition

Polyphenols are phytochemical compounds found in plant-based foods. Although polyphenols are not essential nutrients, they have antioxidant properties that can assist with achieving optimal health. Polyphenols fall into two categories: non-flavonoids or flavonoids. Chocolate polyphenols are flavonoids, further categorized as flavanols or flava-3-ols.

Epicatechin

Epicatechin is a flavanol. Flavanols aid in lowering the risk of hypertension, insulin resistance and cardiovascular disease by increasing nitric oxide activity within the body. Nitric oxide acts to dilate blood vessels, hinder the formation of blood clots and prevent the accumulation of white blood cells on the inner lining of blood vessels. These processes improve blood flow and reduce blood vessel injury. The body rapidly absorbs epicatechin after consumption of polyphenol-rich chocolate. Researchers from the University of California, David, and the University of Buenos Aires reported in a 2000 supplemental issue to "The Journal of Nutrition" that a dose-dependent relationship exists between the amount of polyphenol-rich chocolate consumed and the rise in blood levels of epicatechin. The higher the blood level of epicatechin, the greater the antioxidant power and resultant health protection.

Catechin

Catechin is one of the polyphenol flavanols found in cocoa and chocolate products. Red wine and green tea also contain catechin. Catechin acts as an antioxidant to reduce the risk for chronic diseases. It protects cells and tissues from damage by free radicals -- unstable compounds that react with healthy molecules to gain stability. This process is called oxidation and can cause cellular dysfunction and disease. Compared to epicatechin, catechin is not as well absorbed in the intestine.

Proanthocyanidins

Proanthocyanidins, also known as procyanidins or condensed tannins, are the predominant flavonoids in cocoa and chocolate. Chocolate-based proanthocyanidins consist of chains of catechin and epicatechin, known as oligomers and polymers. These flavonoids give unsweetened cocoa its bitter taste. Chocolate's antioxidant power is directly related to the amount of procyanidins it contains. Researchers from the USDA and the Arkansas Children's Nutrition Center compared cocoa and chocolate products and found that cocoa-based products with the most nonfat cocoa solids, such as natural cocoa powder and dark chocolate, possessed the greatest antioxidant power.