| Product Name | Cocoa Extract |
| Latin Name | Theobroma cacao |
| Part of used | Seed |
| Color | Brownish red fine powder |
| Specification | 10%/20% Theobromine; 20%/40% Polyphenols |
| Function | 1. Anti-oxidant,anti-inflammatory, reduce the risk of heart disease. 2.Prevent fat accumulation and absorption. 3.Improve athletic performance and accelerate post-exercise recovery 4.Anti-atherosclerosis,anti-thrombus |
| Application | *Food and beverage *Dietary supplements |
Cocoa Extract
Cocoa extract refers to the bioactive compounds found in cocoa products. These compounds include flavanols, procyanidins and (-)-epicatechin. Though these molecules are not unique to cocoa, cocoa extract contains a particularly high level of (-)-epicatechin, compared to other plant products. Supplementing cocoa extract or eating dark chocolate is linked to better blood flow and improved insulin sensitivity.
Description
