What are Flavanols in chocolate?
Flavanols are a type of plant nutrient found in many foods and drinks, such as tea, red wine, blueberries, apples, pears, cherries, and peanuts. They are particularly abundant in the seeds of the cacao tree—cacao beans Flavanols in cocoa have been studied for many years. They have been shown to help lower blood pressure, improve blood flow to the brain and heart, improved thinking skills, improved insulin resistance, and fight cell damage.What is theobromine in chocolate?
Dictionary: a bitter, volatile compound obtained from cacao seeds. It is an alkaloid resembling caffeine in its physiological effects.Theobromine was formerly known as xantheose Articles: Cocoa, Chocolate, and the Theobromine Effect Research: Effect of Cocoa and Its Flavonoids on Biomarkers of Inflammation: Studies of Cell Culture, Animals and Humans The Impact of Cocoa Flavanols on Cardiovascular Health
