5 docs tagged with "Oligomeric Procyanidins"

Main Result

Dark chocolate procyanidin oligomer fraction (flavanol oligomers); studied as part of total cocoa flavanol profile.

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

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

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

Cocoa flavanols for cognitive support; heavy metal considerations