Flavanols

Subclass of flavonoids found in high concentration in unprocessed cocoa (≥70%). Distinct from general flavonoids: cocoa flavanols (epicatechin, catechin) improve cerebral blood flow and hippocampal synaptic plasticity. Destroyed by alkalinisation (Dutch process) and reduced in milk chocolate through protein binding. Choose ≥70% non-alkalised chocolate for an active intake. (Source: Brickman et al., PNAS 2023, PMID 37252983)