Recent findings indicate that cocoa and chocolate, when processed appropriately, may contain relatively large amounts of flavonoids, particularly catechin and epicatechin. We review the benefits of these flavonoids, specifically with regard to cardiovascular health, and raise several unresolved issues that suggest the need for additional research and product development in this area.
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| http://dx.doi.org/10.1301/nr.2005.dec.427-430 | DOI Listing |
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