Nutrition
Cacao Flavanol Dose Marketing Gap
The cacao flavanol dose marketing gap: dark percentage and heart claims often miss trial-level epicatechin—alkali processing destroys many flavanols.
The cacao flavanol dose marketing gap appears when chocolate bars and cocoa powders boast heart and brain benefits without delivering trial-level epicatechin milligrams—often processed with alkali that destroys flavanols. Dark percentage on the label does not equal active dose.
Trials use specific high-flavanol cocoa products, not every brownie or sweetened latte. Enjoy cocoa for taste; audit supplements separately with clinician context.
Common questions
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Does darker chocolate always mean more flavanols?
Not necessarily. Dutch-process cocoa lowers flavanols. Look for non-alkalized cocoa and products citing flavanol content, not only cacao percentage.
Related terms
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