Overview Cocoa flavanols are a specific subclass of flavonoids found in Theobroma cacao—primarily epicatechin and catechin monomers, as well as their oligomeric procyanidin forms (B1–B4). Flavanol content varies enormously across cocoa products depending on fermentation, roasting, and…
In the full monograph
- What it is, and how it works
- What the evidence shows — randomized trials, observational data, animal studies, graded and cited
- Dose, form, and timing
- What to expect, and how soon
- Who should be careful, and what to check first
- The verdict
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