Mars Wrigley Confectionery has defended accusations it is fueling an unjust association between chocolate and health by funding cocoa flavanol research and says chocolate ‘should not be considered a health food’.
Special edition: Inside Europe's food supplement markets
A population-level analysis of polyphenol intakes in Poland has revealed that coffee, tea and chocolate contribute around 75% of the polyphenols consumed in the country.
Epicatechin is the gold standard cocoa flavanol says a medical doctor, but Barry Callebaut claims all flavanols have a positive effect on cardiovascular health.
Superheated steam roasting retains more phenols and flavonoids during cocoa processing than the conventional roasting method, according to research by Universiti Sains in Malaysia.
The meteoric emergence of cocoa flavanols as the new 'super ingredient' continues, with many new scientific publications focused on the potential health effects of these special compounds. As part of this special edition, we take a look at some...
Flavanol-rich extracts from cocoa and green tea may reduce markers of oxidative stress and inflammation in obese adults at risk for insulin resistance, says a new study.
New methods for measuring the stereochemical forms of flavanols in cocoa that could determine whether health benefits can be derived have moved a step closer, say Mars.
The potential health benefits of cocoa polyphenols may be linked to their anti-inflammatory potential, suggests data from a human study from the University of Barcelona, Spain.
Alkali processing causes a loss of up to 98 per cent on epicatechin in the final chocolate based product, claims Hershey company based scientists evaluating the effect of conventional production methods of cocoa beans on flavanols levels.
Scientists in Spain are reporting development of a new process to
make cocoa powder with eight times the levels of some flavonoids
linked to chocolate's beneficial effects.
