Chocolate

New Process for High Flavonoid Chocolate

Scientists may have developed a new process to make cocoa powder with eight times the levels of some flavonoids associated with chocolate's beneficial effects, a new study reports.

Researchers from Spain have suggested that omitting the traditional fermentation and roasting steps used in the processing of cocoa beans may achieve higher levels of flavonoids, plant-based compounds with capillary supportive and anti-inflammatory properties.

Researchers explained that cocoa is a food rich in polyphenols, mainly the flavonoid procyanidins and flavan-3-ols. The improvement of the cardiovascular function in humans upon cocoa consumption has been specifically linked to the presence of flavan-3-ol derived metabolites in plasma, especially epicatechin glucuronide. In this context, a flavonoid-enriched cocoa-derived product could potentially exert stronger health benefits.

The flavonoid-enriched cocoa powder was prepared by blanching the fresh cocoa beans in hot water in order to inactivate the polyphenol oxidase enzyme that is responsible for the oxidation of polyphenols in the bean. The beans were then dried, deshelled, milled, partially defatted and vacuum-dried.

Comparison with conventional cocoa powder showed that the flavonoid-rich powder contained four times more procyanidins and eight times more epicatechin and procyanidin B2 than the conventional powder.

To test the bioavailability of these flavonoids, six healthy volunteers consumed a milk drink made with flavonoid-enriched cocoa. The same volunteers later drank chocolate milk made from traditional cocoa. Blood and urine tests established the bioavailability of flavonoids in the enriched-milk drink, and showed that epicatechin glucuronide (the main metabolite detected in the blood) was five-fold higher following consumption of the flavonoid-rich powder than the conventional powder.

The aim of the present study was to obtain a cocoa powder with a higher flavonoid content (mainly enriched in monomer compounds) and assess its flavonoid bioavailability in humans.

Researchers concluded that these results, together with previous reports regarding the cardiovascular benefits linked to the presence of procyanidin metabolites in plasma, suggest that further clinical trials to validate the health benefits of a flavonoid-enriched cocoa powder are warranted.

References

1.Tomas-Barberan FA, Cienfuegos-Jovellanos E, Marin A, et al. A New Process To Develop a Cocoa Powder with Higher Flavonoid Monomer Content and Enhanced Bioavailability in Healthy Humans. J Agric Food Chem. 2007 Apr 18. View Abstract.

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