Other minor compounds include flavonoids, anthocyanins, phenolic acid amides and stilbenoids. Cocoa beans have been found to have more phenolic phytochemicals per serving than teas and red wine. Scientists discovered 611 mgs of the phenolic compound gallic acid equivalents (GAE) and 564 mgms of the flavonoids epicatechin equivalents (ECE) in a single serving of cocoa.
Cocoa phytochemicals have strong antioxidant and anti-inflammatory activity. Cocoas beans contain significant amounts of theobromine (2.2-2.8% of dry weight), together with smaller amounts of caffeine (0.6-0.8%). Cocoa nibs are reported to contain 10 grams of phytonutrients for every 100 grams of beans.
These alkaloids are preserved in cocoa powder and easily extracted during the preparation of cocoa beverages. In 100 grams of processed cocoa powder there are approximately 5 grams phytonutrients.
These phytochemicals have been linked to a reduced risk of heart disease cancer and inflammation.
Phytochemicals in cocoa
