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Oligomeric Procyanidins

Overview​

Oligomeric procyanidins are flavanol oligomers present in cocoa and dark chocolate. They are commonly treated as part of the total cocoa procyanidin (proanthocyanidin) fraction that contributes to antioxidant capacity and vascular-related endpoints in flavanol-rich dietary studies.

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​

2 foods containing this substance

Cacao Nibs (Raw)

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

Dark Chocolate

Cocoa flavanols for cognitive support; heavy metal considerations

Biological Mechanisms and Implications​

No biological targets found for substance: Oligomeric Procyanidins

References​