High Flavonoid Levels Benefit the Heart
(approximately a 5 minute read)
Flavonoids are a plant based compounds that 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.
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 testing shows that Boundless Belize contains 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 that account 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 that 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 that are 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.