Cocoa Flavanols
Cocoa flavanols are a class of polyphenolic compounds naturally present in cacao beans, the raw ingredient behind chocolate and cocoa powder. Processing methods like roasting and alkalization significantly reduce flavanol content, so minimally processed cocoa or standardized extracts deliver the highest concentrations. They are among the most well-studied dietary polyphenols, with robust evidence linking regular intake to cardiovascular and cognitive benefits.
Expert Evidence
4 references from 2 experts
“Recently I started eating roasted raw cacao beans for their polyphenol content. I actually like the bitterness. They have a lot of fiber.”
Health Effects & Risks of Kratom, Opioids & Other Natural Occurring Medicines | Dr. Chris McCurdy
2:02:442 references in 2 episodes from 2025
Huberman has recently added roasted raw cacao beans to his routine, citing their polyphenol content and high fiber as reasons. He notes a personal preference for their bitter taste. No specific dosing, brand recommendations, or cautions are discussed.
“CocoaVia, I'm taking the cardio, the heart one, and I take the recommended dose.”
This Is Everything Rhonda Patrick Supplements With
0:532 references in 2 episodes from 2024–2025
Rhonda Patrick takes CocoaVia (the cardio/heart formula) at the recommended dose, consuming it with lunch in the afternoon. She confirms personal use but does not discuss specific dosing numbers, health benefits, or any cautions.
Side Effects
- Mild digestive discomfort at high doses
- Caffeine-related effects (jitteriness, insomnia) from cocoa sources
- Headache in sensitive individuals
- Potential for added sugar and calorie intake from chocolate forms
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