High Flavonoid Levels Benefit the Heart

Flavonoids are a plant based compounds which function as a type of antioxidant as well as having various anti-inflammatory, neuro-protective, and cardio-protective properties.

Because we want the cacao we make to retain its natural properties, we’ve use lab testing to validate our low temperature process of making ceremonial cacao.

We discovered that over 80% of the original flavonoids compounds present in raw cacao beans remain intact in our finished ceremonial cacao, compared to the substantial losses seen in conventional high-heat processing.

Furthermore, correlating our lab test data to recent scientific studies shows that flavonoid levels in a cup of Ora Cacao are very close to the “high flavonoid” protocols using standardized extracts in studies to establish positive health outcomes from consuming cacao flavonoids.

Our Boundless Belize test results show 764mg flavonoids per serving, and Thriving Tanzania contains 674mg flavonoids per serving. These are notably high compared to other chocolate products, and are similar to values used in studies for verifying health benefits from flavonoids. Uplifting Uganda has not yet been tested, we will publish these in spring 2027 next time we update these tests.

Our testing has revealed 120 antioxidant compounds in our ceremonial cacao.

Of those, we’ve identified 15 flavonoids accounting for 95% of the overall flavonoid compounds in our cacao.

These include isovitexin, myricetin, hyperoside, catechin, luteoloside, procyandins B1, B3, and C1, two delphinidins, and trans-cinnamic, gentisic, vanillic, benzoic, and dihydroxybenzoic acids.

A summary of these and their benefits are listed below. As you’ll see in the table chart below, many are being studied for potential therapeutic uses for a wide range of conditions.

Cacao flavonoids are already known to improve cardiovascular function in patients with cardiovascular disease or at high risk. New studies now show a daily intake of 900mg of cacao flavonoids within one month can improve cardiovascular health even in low-risk, healthy men and women aged 35-60 years.

In the study, measurements of vasodilation, blood pressure, and plasma lipids enabled calculation of cardiovascular risk factors amongst 100 individuals.

Notably, blood pressure (BP) readings improved from an average of 126/79 mmHg to 121/75 mmHg, which is significant because BP increases with age and BP is directly correlated to cardiovascular and overall mortality.

Measurements of cardiovascular stiffness decreased toward values usually seen in people several years younger. Furthermore there was a 22% increase in blood vessel function, a reduction in LDL cholesterol, and an increase in HDL (good) cholesterol.

As a result, the 10 year Coronary Heart Disease (CHD) & Cardiovascular Disease (CVD) risks declined by 18% and 20%, and death risk by CHD & CVD declined by 50% and 40%. The 10 year heart attack risk also declined by 38%. There was no statistically significant reduction in stroke risk.

References

Sansone R et al. (2015). Cocoa flavanol intake improves endothelial function and Framingham Risk Score — the Flaviola Health Study. British Journal of Nutrition.
Heiss C et al. (2015). Impact of cocoa flavanol intake on age-dependent vascular stiffness. Age.
Payne MJ et al. (2010). Impact of fermentation, drying, roasting, and Dutch processing on flavonoid content of cacao. Journal of Agricultural and Food Chemistry.
Oracz J et al. (2017). From Cocoa to Chocolate: Impact of Processing on Antioxidant Activity. Oxidative Medicine and Cellular Longevity.

Frequently Asked Questions

How many milligrams of flavonoids does Ora Cacao contain?

Ora Cacao's Boundless Belize contains 764mg of flavonoids per serving — one of the highest concentrations measured in any pure cacao product. Thriving Tanzania measures 674mg per serving. These levels reflect both the quality of the raw cacao and our low-temperature processing, which retains approximately 80% of the naturally occurring flavonoids in the cacao bean.

How does cacao support heart health?

Cacao flavonoids are among the most studied plant compounds for cardiovascular health. Clinical research has shown a reduction in systolic blood pressure and estimated 18–20% reductions in coronary heart disease and cardiovascular disease risk, plus approximately 38% reduction in heart attack risk in regular consumers. These effects are associated with the flavonoids naturally present in high-quality ceremonial cacao.

Does cacao processing destroy cacao flavonoids?

Significantly. Cacao can lose the majority of its flavonoids during conventional high-temperature roasting and Dutch-processing (alkalizing). Ora's ow-temperature process retains approximately 80% of the original flavonoids in the raw cacao bean — far higher than industry standard. We test our finished products to verify flavonoid retention, not just the raw ingredient.

What are cacao flavonoids and why do they matter?

Flavonoids are a class of plant polyphenols with potent antioxidant and anti-inflammatory properties. Cacao contains at least 15 distinct flavonoids, including epicatechin, catechin, and procyanidins. Unlike many plant foods, cacao flavonoids have been studied extensively in clinical settings for effects on cardiovascular health, blood flow, and brain function. The concentration and retention of these flavonoids is why cacao quality and processing method matter enormously.