Category Archives: Procyanidins

Dark Chocolate

Posted on August 21, 2024 by Robert Barrington

Dark chocolate is distinguished from milk chocolate by the higher cocoa content in combination with its lower sugar content. This means that dark chocolate is more bitter than milk chocolate, is considerably less sweet, and therefore is far less popular. … Continue reading →

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Flavonoids Against Obesity

Posted on July 21, 2022 by Robert Barrington

Flavonoids are a group of secondary plant metabolites that are found in high concentrations in fruits and vegetables. Plant based diets contain high concentrations of flavonoids. The main categories of flavonoids are flavones, flavanones, flavonols, flavanols, isoflavones and proanthocyanidins and … Continue reading →

Posted in Anthocyanins, Catechin, Flavan-3-ols, Flavanones, Flavones, Flavonoids, Flavonols, Obesity, Procyanidins | Comments Off on Flavonoids Against Obesity

The Beneficial Effects of Chocolate

Posted on October 2, 2019 by Robert Barrington

Chocolate is a confectionery food, most commonly made with cocoa and sugar. The sugar to cocoa ratio is pivotal in determining whether chocolate is a healthy food or not. For example, milk chocolate has a high sugar content and a … Continue reading →

Posted in Chocolate, Cocoa (Theobroma cacao), Flavan-3-ols, Flavonoids, Procyanidins | Comments Off on The Beneficial Effects of Chocolate

Procyanidin Absorption

Posted on April 5, 2013 by Robert Barrington

Flavan-3-ols are a group of flavonoids present in commonly eaten foods such as tea, apples and wine. The main flavan-3-ols are (+)-catechin and (-)-epicatechin, which can form various compounds by bonding to gallic acid (figure 1). Epidemiological evidence suggests that … Continue reading →

Posted in Catechin, Cocoa (Theobroma cacao), Epicatechin, Flavan-3-ols, Phenolic Acids, Procyanidins, Tea | Comments Off on Procyanidin Absorption