flavanol


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Related to flavanol: Flavonoids

fla·va·nol

 (flā′və-nôl′, -nōl′)
n.
Any of various flavonoids, such as catechin, that have a hydroxyl group attached to the carbon at position three on the heterocyclic ring and are found especially in tea, grapes, apples, and cocoa.

flavanol

(ˈfleɪvəˌnɒl)
n
a type of flavonoid found in cocoa
References in periodicals archive ?
Cocovanol Cocoa Actives contains significantly higher flavanol content than basic cocoa, and only traces of caffeine and theobromine.
Mars applies gold standard scientific methods to its cocoa flavanol research to achieve a high level of scientific rigor, including a comprehensive program spanning analytical to human clinical trials, collaboration with leading global scientists and publication in the most prestigious health and science journals.
The flavanol and flavonol contents of each extract were determined spectrophotometrically at 640 nm and 360 nm, respectively (Treutter 1989; Mazza et al.
The bad news is that this study uses a specially produced flavanol rich chocolate, so normal dark chocolate won't give you the same effect.
(-)-Epicatechin acts like a prodrug, since these effects involve O-methylation of the flavanol and are attributed to apocynin-like inhibition of endothelial NADPH oxidase.
Choxi+ Minibars have been designed to supply all the flavanol antioxidants that people need without tempting anyone to eat more chocolate than they really should.
A DELICIOUS 25g Choxi+ Minibar contains just 136 calories and provides a whole day's supply of flavanol antioxidants.
They found that the beverage, which contained much higher than normal levels of flavanol compounds, significantly improved the function of arteries.
"When chocolate manufacturers make confectionery, the natural cocoa solids can be darkened and the flavanols, which are bitter, removed, so even a dark-looking chocolate can have no flavanol.
For CocoaVia, Mars uses cocoa powder specially processed to maximize flavanol content.
The steady growth of the dark chocolate segment is due to several factors, including the changing palate of American consumers as they seek new flavors and textures, combined with increased consumer awareness of the benefits of flavanol antioxidants.
The higher the percentage of cacao in the mix, the higher the flavanol content, and the greater the health benefits.