lavonoids are a diverse group of plant compounds that are bioavailable in humans. Flavonoids may confer protection from certain diseases in humans because they have the ability to inhibit free radical chain reactions and thus reduce oxidative stress. The association between oxidative stress and diseases such as cancer, cardiovascular disease and obesity has increased the scientific interest in the health properties of flavonoid rich diets and foods. From this research a number of studies have reported on the health benefits of flavonoids present in cocoa. Cocoa flavonoids are proanthocyanidin oligomers that are structurally polymers of the favan-3-ols class of flavonoids found in tea and sometimes referred to as the catechins. Research suggests that cocoa flavanols are beneficial at reducing blood coagulation and platelet aggregation. Therefore they may have beneficial protective effects against cardiovascular disease.
The ability of carbohydrate to improve cocoa flavanol absorption has been demonstrated in the nutritional literature. For example, in one study1, 10 subjects were fed fat free cocoa rich in flavanols alone or in addition to various macronutrients. Both sugar and bread increased flavanol plasma levels by 140 % of control values, suggesting that carbohydrate increases the absorption of the flavanols. In contrast, lipid and protein rich meals had minimal effects on the plasma concentrations of flavanols in the subjects. Carbohydrates may increase flavanol absorption because some evidence suggests that flavonoids may share common transport systems with carbohydrates. Other studies have also reported that flavanol absorption is increased in the presence of water. This is because the catechins are particularly soluble in water, something which may aid their bioavailability.
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