A new glycosylated dihydrophaseic acid from cacao germs (Theobroma cacao L.).

Cacao beans are composed of cacao nibs and germs. Although numerous chemical and physiological studies on cacao nib compounds have been reported, there is little information on cacao germ compounds. We therefore analyzed an extract from the cacao germ, and found two compounds that were specific to the germ.

Enhanced absorption of anthocyanins after oral administration of phytic acid in rats and humans.

Many studies on the bioavailability of polyphenols have been reported. However, the relative urinary excretions of AC are also low, ranging from 0.004% to 0.