What Are Cacao Polyphenols And Flavonoids?

Polyphenols are plant based compounds which are well known for antioxidant properties as well as their various anti-inflammatory, neuro-protective, and cardio-protective properties. Flavonoids are a sub group of polyphenols which have been extensively researched for their benefits. When cacao is minimally processed to keep these compounds intact, it is a phenomenal source of dietary flavonoid compounds as well as non-flavonoid polyphenols.

Ora Cacao is building the chocolate factory of the future, where our entire process is designed not around sugar, but around pure 100% cacao and protecting cacao's polyphenolic compounds as we convert organic cacao beans into 100% cacao that is ready to eat or make drinking chocolate with. We use LC/MS-MS lab testing to validate our low temperature process of making ceremonial cacao and see the impact on individual molecules of interest.

What Do Ora Cacao's Polyphenol Test Results Show?

To date, we've tested Boundless Belize and Thriving Tanzania to better understand the polyphenolic compounds in our cacao and how they are affected by manufacturing. In fall 2026 we will be retesting both of these cacaos, as well as adding Glowing Guatemala, Illuminating India, and Uplifting Uganda to broaden our understanding.

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.

Our testing so far shows that over 80% of the original flavonoids and polyphenol compounds present in raw cacao beans remain intact in our finished ceremonial cacao. This compares very favorably to the substantial losses seen in conventional high-heat processing, and explains why our final flavonoid levels are so much higher than conventional chocolate products.

How Do Ora Cacao's Flavonoid Levels Correlate to Researched Health Benefits?

Correlating our lab test data to recent scientific studies shows that the flavonoid levels in a typical serving 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.

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.

What Are The Flavonoid Compounds in Cacao?

Our lab testing has revealed numerous flavonoid and polyphenol compounds in our ceremonial cacao. We've identified roughly 60 flavonoid compounds (plus or minus a few depending on the cacao).

Across both cacaos tested, the top 10 flavonoids identified are:
- myricetin
- isovitexin
- luteoloside (luteolin 7-glucoside)
- procyanidin C1
- hyperoside
- delphinidin-3-O-glucoside
- catechin and epicatechin
- procyanidin B1
- quercetin-7-O-glucopyranoside
- procyanidin B3

What Are Cacao Flavonoid Health Benefits?

Here's a summary by the top 5 categories of cacao flavonoids from our lab test results.

Flavonols (myricetin, hyperoside, quercetin-7-glucopyranoside) — the most antioxidant-potent subclass. Myricetin, which had the highest concentration in our results, has been studied for cardiovascular protection, neuroprotection, anti-diabetic effects, and inhibiting LDL oxidation. Hyperoside and quercetin glycosides share similar cardioprotective and anti-inflammatory mechanisms.

Flavones (isovitexin, luteoloside) — primarily anti-inflammatory and neuroprotective. Isovitexin has been studied for anxiolytic effects, liver protection, and oxidative stress reduction. Luteolin (the aglycone of luteoloside) is one of the most researched flavones for neuroinflammation and metabolic health.

Proanthocyanidins / Procyanidins (procyanidin C1, B1, B3) — the class of compounds most associated with cacao's cardiovascular benefits. They improve endothelial function and nitric oxide bioavailability, which drives vasodilation and blood pressure reduction. Procyanidin C1 has also emerged as a promising senolytic compound — able to selectively clear aging senescent cells.

Flavan-3-ols (catechin) — the foundational cacao compound family. Closely related to epicatechin, catechins improve cerebral blood flow, cardiovascular function, and insulin sensitivity, and have prebiotic effects on gut microbiota.

Anthocyanins (delphinidin-3-O-glucoside) — the pigment compounds most associated with blueberries and dark berries. Delphinidin specifically has been studied for cardioprotection, anti-inflammatory effects, and neuroprotection.

What Are The Non-Flavonoid Polyphenol Compounds in Cacao?

Beyond just the subgroup of cacao flavonoids, non-flavonoid polyphenols in cacao offer numerous health benefits. We've identified roughly 50 non-flavonoid polyphenol compounds (plus or minus a few depending on the cacao).

Across both cacaos tested, the top 10 non-flavonoid polyphenols identified are:
- vanillic acid 4-β-D-glucopyranoside
- trans-cinnamic acid
- gentisic acid
- protocatechuic acid
- benzoic acid
- 3,4-dihydroxybenzaldehyde
- tyrosol
- 3-phenyllactic acid
- chlorogenic acid
- 4-hydroxyphenylacetic acid

What Are The Non-Flavonoid Polyphenol Health Benefits of Cacao?

Cacao is so much more than a flavonoid delivery vehicle. Non-flavonoid cacao polyphenols work through independent biochemical pathways, with different receptor interactions, different antioxidant mechanisms, and different microbial metabolism in the gut. The non-flavonoid polyphenols in cacao are often overlooked, even though they offer health benefits that are complementary, not redundant, with cacao flavonoids. Here's a summary by the top 3 categories of non-flavonoid cacao polyphenols.

1) Hydroxybenzoic acids (protocatechuic acid, gentisic acid, vanillic acid derivatives) - protocatechuic acid research shows antioxidant, anti-inflammatory, and potential neuroprotective effects. Gentisic acid has shown protective effects against atherosclerosis and inflammation. Vanillic acid derivatives are associated with anti-inflammatory and cardiovascular benefits.

2) Hydroxycinnamic acids and esters (trans-cinnamic acid, chlorogenic acid) — chlorogenic acid is one of the most researched polyphenols in any food, associated with improved glucose metabolism, reduced blood pressure, and cardiovascular protection. It's best known from coffee research but is present in cacao in meaningful amounts.

3) Simple phenols (tyrosol, 4-hydroxyphenylacetic acid, 3-phenyllactic acid) — tyrosol is the same antioxidant compound associated with the cardiovascular benefits of olive oil. 4-Hydroxyphenylacetic acid is a gut microbiome metabolite, meaning it interacts favorably with intestinal bacteria, supporting digestive and systemic health.

What Makes Cacao Polyphenols Most Bioavailable?

Polyphenol bioavailability depends heavily on the surrounding compounds that facilitate or impede absorption. Ceremonial cacao retains the natural cacao butter, fiber, and co-factors present in the cacao bean, which research suggests supports more complete polyphenol absorption unlike the manufacturing of cacao powder or various isolated flavonoid extracts. This is why ceremonial cacao has nothing added or removed from the cacao bean, it is the whole food form of cacao for maximum health benefits and it provides the optimal delivery mechanism for cacao polyphenols.

References

Frequently Asked Questions

How many milligrams of flavonoids does Ora Cacao contain?
Ora Cacao's Boundless Belize contains 764mg of flavonoids per serving and Thriving Tanzania contains 674mg per serving — among the highest concentrations measured in any pure cacao product. 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. Our LC/MS-MS lab testing identified over 60 individual flavonoid compounds in each product tested, as well as 50 non-flavonoid polyphenols that also offer significant health benefits.

How does cacao support heart health?
Cacao polyphenols support cardiovascular health through multiple mechanisms. Procyanidins improve endothelial function and nitric oxide bioavailability, promoting vasodilation and healthy blood pressure. Clinical research using 900mg of cacao flavonoids daily showed blood pressure improvement from 126/79 to 121/75 mmHg, a 22% increase in blood vessel function, reduced LDL cholesterol, and increased HDL cholesterol. Vascular stiffness measurements decreased toward values typically seen in people several years younger, and estimated 10-year coronary heart disease and cardiovascular disease risk declined by 18–20%.

Does cacao processing destroy cacao flavonoids and polyphenols?
Significantly. Cacao can lose the majority of its flavonoids and polyphenols during conventional high-temperature roasting and Dutch-processing (alkalizing). Research has documented that standard industrial chocolate processing eliminates most of the polyphenolic content present in the raw cacao bean. Ora's low-temperature process retains approximately 80% of the original flavonoids and polyphenols in the raw cacao bean — far higher than industry standard. We verify this by testing our finished products by LC/MS-MS, not just the raw ingredient.

What are cacao flavonoids and why do they matter?
Flavonoids are a subclass of polyphenols and can be further organized into five families, all of which are present in ceremonial cacao: flavonols (including myricetin and hyperoside), flavones (including isovitexin and luteoloside), proanthocyanidins (including procyanidins B1, B3, and C1), flavan-3-ols (including catechin, closely related to epicatechin), and anthocyanins (including delphinidin). Unlike many plant foods where one compound dominates, cacao contains meaningful concentrations across all five families, each working through different biological pathways. Furthermore, 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.

What is myricetin and why is it the top flavonoid in Ora Cacao?
Myricetin is a flavonol and the highest-concentration flavonoid in both of our tested products, averaging over 1.4 million μg per 100g across Boundless Belize and Thriving Tanzania. It has been studied for cardiovascular protection, neuro-protection, anti-diabetic effects, and inhibition of LDL oxidation. Myricetin is rarely highlighted in popular cacao health writing — most attention goes to epicatechin and procyanidins — so its dominance in our test results reflects the complexity of ceremonial cacao's polyphenol profile that standard industry testing doesn't capture.

What are procyanidins and why are they important in cacao?
Procyanidins are chains of flavan-3-ol units and are among the most-studied compounds in cacao for cardiovascular health. Our testing identified procyanidin C1 (a trimer), B1, and B3 (dimers) as three of the top ten flavonoids by concentration in both Boundless Belize and Thriving Tanzania. Procyanidins improve endothelial function, support healthy blood pressure through nitric oxide bioavailability, and have prebiotic effects on gut microbiota.

What non-flavonoid polyphenols does cacao contain?
Ceremonial cacao contains a broad array of non-flavonoid polyphenols that receive far less attention than flavonoids but are just as important to health. Our LC/MS-MS testing identified approximately 50 non-flavonoid polyphenol compounds in cacao. The top 10 by concentration across our test are vanillic acid 4-β-D-glucopyranoside, trans-cinnamic acid, gentisic acid, protocatechuic acid, benzoic acid, 3,4-dihydroxybenzaldehyde, tyrosol, 3-phenyllactic acid, chlorogenic acid, and 4-hydroxyphenylacetic acid.

What are the health benefits of non-flavonoid polyphenols in cacao?
Non-flavonoid polyphenols work through different biochemical pathways than flavonoids, making them complementary rather than redundant. The dominant group in our cacao is hydroxybenzoic acids — including protocatechuic acid and gentisic acid — studied for antioxidant, anti-inflammatory, and neuroprotective effects. Chlorogenic acid, one of the most researched polyphenols in any food category, is present in meaningful amounts and is associated with improved glucose metabolism and cardiovascular protection. Tyrosol, the same antioxidant compound linked to olive oil's cardiovascular benefits, also appears consistently across our testing.

How are cacao polyphenols best absorbed by the body?
Polyphenol bioavailability depends heavily on the surrounding compounds that facilitate or impede absorption. Whole food cacao retains the natural cacao butter, fiber, and co-factors present in the cacao bean, which research suggests supports more complete polyphenol absorption compared to isolated extracts or defatted cacao powder. This is why ceremonial cacao has nothing added or removed from the cacao bean, it is the whole food form of cacao for maximum health benefits.

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