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Epicatechin

Overview​

Epicatechin is a catechin flavanol found in cocoa and dark chocolate. It is studied for effects on endothelial signalling (including nitric-oxide related pathways) and for associations with cognitive outcomes in flavanol-rich dietary patterns.

Recipes​

1 recipe containing this substance

Salmon Bowl-pistachio-cacao-nibs

A Mediterranean-style bowl combining salmon, avocado, pistachios, cacao nibs, and early harvest olive oil — rich in omega-3 fats, polyphenols, and fibre.

Foods​

4 foods

Cacao Nibs (Raw)

Crunchy minimally processed cacao pieces; flavanols (epicatechin/catechin) and fibre, used as a bitter “spice” topping.

Cacao Powder

Minimally processed cacao powder with higher native flavanol retention relative to more processed cocoa products.

Cocoa

Processed cocoa products — flavanol-rich when unsweetened; see cacao powder and dark chocolate for sourcing.

Dark Chocolate

Cocoa flavanols for cognitive support; heavy metal considerations

Biological Mechanisms and Implications​

References​