Do cocoa flavanols lose their bioactivity in milk?
No. Cocoa flavanols do not become inactive when added to milk. Cocoa flavanols remain bioactive in milk. The technical explanation is that cocoa flavanols are not galloylated, so do not react with milk proteins. Polyphenols that are galloylated, such as those found in green tea, do react with milk proteins, thereby neutralizing their effect. This is not the case for cocoa flavanols, and is one reason why the European Commission approved the use of the health claim for high flavanol cocoas.
Is there a maximum recommended intake of cocoa flavanols?
No. There is no restriction on the intake of natural cocoa flavanols. Clinical studies have shown that naturally present flavanol excesses are excreted by the human body in an entirely natural way. The best way to take the beneficial level of cocoa flavanols is to use CHOCOCRU® Extraordinary Flavanol Cocoa. This delivers 415mg flavanols in one teaspoon (13 calories). Chocolate products are densely caloric and standard dark chocolate has no guaranteed levels of flavanols (typically 7mg per gram 70-85% cocoa solids). We recommend moderation and consumption of chocolate as part of a varied and balanced diet, and a healthy lifestyle. We suggest taking 10g CHOCOCRU® Extraordinary Chocolate Pearls which deliver 22mg flavanols per gram.
What are cocoa flavanols?
Flavanols are one specific class of polyphenols that are abundantly present in the cocoa bean. When 200 mg of these natural, bioactive components are consumed per day, they have a beneficial effect on the elasticity of the blood vessels, which contributes to normal blood circulation in the human body. Higher levels (415mg-900mg) flavanols have been shown to improve skin health, cognitive function (415mg), memory (900mg or 14g CHOCOCRU® Cocoa) and improve exercise performance and muscle recovery.
How many flavanols do I need per day to get the cardiovascular benefit?
Research proves that 200mg flavanols as a minimum is needed for the cardiovascular benefit: to help improve blood circulation and blood flow and delivery of nutrients.
200mg or half teaspoon is the minimum requirement for cardiovascular function
415mg or 1 teaspoon supports skin health and cardiovascular function: blood flow and blood circulation and the delivery of oxygen and nutrients.
900mg or 2 heaped teaspoons supports memory and age related memory decline (3 months minimum)
Are CHOCOCRU® Flavanol levels are guaranteed?
Yes. All production batches are laboratory tested and anything below 415mg per 5g is rejected. In most cases, result show flavanols at levels above 415mg.
How much flavanol is in a teaspoon of CHOCOCRU® Extraordinary Flavanol Cocoa?
200mg flavanols =1/2 teaspoon CHOCOCRU®
415mg flavanols =1 teaspoon CHOCOCRU®(5g)
900mg flavanols =2 heaped teaspoons CHOCOCRU®(14g)
How much flavanol is in Standard or Raw cocoa?
415mg flavanols = 17 teaspoons (average) of standard cocoa. This would be difficult to maintain on a daily basis. As standard cocoa contains 22-24% fat, this may not be advised.
Compare to ‘raw’ or organic cocoa
415mg flavanols = 8 teaspoons (average) of ‘raw’ or organic cocoa taken daily. as raw cocoa typically contains 22-24% fat, this is not recommended.
How many flavanols do I need per day to help improve my memory?
Research from the Columbia Medical Centre shows powerful evidence that memory function can be improved from that of a 60 year old, to that of a 30-40 year old, when 900mg flavanols are taken daily for a minimum period of 3 months.
-If using CHOCOCRU®
900mg flavanols =2-3teaspoons (14g) CHOCOCRU® taken daily for a minimum of 3 months.
-If using standard cocoa
900mg flavanols = 36 teaspoons (180g) -taken daily for a minimum of 3 months.
What percentage of flavanols is found in CHOCOCRU® Extraordinary Flavanol Cocoa
CHOCOCRU® Extraordinary Cocoa contains an average 8.3% flavanols. Traditional cocoa powder only contains approximately 0.5-1.5% cocoa flavanols.
This means that to obtain 900mg of flavanols (improvement of memory) an average 36 teaspoons of traditional cocoa would be required daily. If using CHOCOCRU®, just 2-3 teaspoons (14g) daily are required.
Does the taste of CHOCOCRU® Extraordinary Flavanol Cocoa and chocolate differ from traditional/regular cocoa?
Many consumers comment on the rich flavour of CHOCOCRU® cocoa and chocolate. It is authentic and reflects the indulgent, rich and varied flavors we all love in traditional cocoa and chocolate products. CHOCOCRU® Extraordinary Flavanol Cocoa
is 100% pure cocoa with nothing added. There are no additives, no thickeners, no added sugars, no dairy. CHOCOCRU® Chocolate Pearls, only contain nutrients naturally present in chocolate, with the addition of traces of natural milk proteins.
How do cocoa flavanols affect my health?
Cocoa flavanols help support cardiovascular health by maintaining the elasticity of blood vessels, thereby helping support a normal blood flow.
What are the benefits of good blood flow?
Normal blood flow helps support cardiovascular health by transporting oxygen and nutrients throughout the body, supporting cell growth and enabling organ function. The many benefits of healthy blood circulation include cardiovascular health. In effect, normal blood flow helps support well-being and helps to build the foundation for a healthy life. Research studies indicate improvements in skin health, exercise performance, cognitive and memory improvement.
How do other products which contain healthy flavanols compare to CHOCOCRU®
Polyphenols from other origins can be found in green tea, red wine, grapes, blueberries etc. have reported health effects as well. However, until now, only cocoa flavanols have achieved a health claim in Europe. An additional benefit of cocoa flavanols is that they remain bioactive in different food applications, such as milk-based cocoa beverages or chocolate.
Can I get my flavanols from dark chocolate?
You do get some flavanols from regular dark chocolate (average 7mg per gram). However, not all chocolate or cocoa products contain significant amounts of beneficial cocoa flavanols. That’s because conventional cocoa handling and processing often destroys these natural compounds. If using CHOCOCRU® Chocolate Pearls higher levels of flavanols are present (22mg per 1 gram)
The flavanol levels in CHOCOCRU® Extraordinary Flavanol Cocoa are maintained, due to careful and special processing. To get the same level of flavanols found in ONE teaspoon of CHOCOCRU® Extraordinary Flavanol Cocoa, you would have to consume 4x100g bars of an average dark chocolate. That’s around 2,400 calories on a daily basis compared to 13 calories in a teaspoon of CHOCOCRU. That is how powerful CHOCOCRU® Extraordinary Flavanol Cocoa is!
Furthermore, this level is guaranteed. There is no guarantee that regular chocolate or cocoa has this exceptional level of flavanols.
Flavanols in 1 teaspoon of CHOCOCRU = 4x 100g bars dark chocolate
Why does CHOCOCRU® have such high flavanol levels?
Conventional cocoa and chocolate production involves processing methods which delplete most of the flavanol levels. CHOCOCRU® Extraordinary Flavanol Cocoa is made using the BIOFLAVANOL® process, a gentle, patented process during drying, fermentation and roasting of cocoa beans which maintains and retains more of the flavanols found naturally in cocoa. This leaves more flavanol levels to benefit your body.
Are cocoa flavanols affected by high temperatures. Does adding CHOCOCRU® Extraordinary Flavanol Cocoa to hot or warm foods or beverages result in any loss of cocoa flavanols?
CHOCOCRU® can be mixed in hot or warm liquids with no loss in cocoa flavanols. It can be mixed into cereals, oatmeal, yogurts, used for deserts, for making cocoa, banana smoothies, mocha etc. However, cocoa flavanols are plant-based nutrients (or phytonutrients) that are sensitive to prolonged exposure to heat and moisture. Therefore, it is recommended that you add CHOCOCRU® to hot liquids and foods after these items have been heated, rather than heating them with CHOCOCRU® already mixed in. If you make up a drink, we recommend you drink it within a few hours, rather than leave it stored in the refrigerator for several days. Moisture and humidity affects flavanol levels, so always store your CHOCOCRU® in a dry, environment (the kitchen cupboard is fine). Always reseal the pack, or place in an airtight container. Always use a dry spoon.
Does CHOCOCRU® contain alkalised cocoa?
No, CHOCOCRU® contains no alkalised cocoa powder. It is a 100% pure and non-alkalised. All standard cocoa powders are alkalised and the chemical alkalisation process dramatically reduces flavanol levels. The alkalisation process is not used in the BIOFLAVANOL® method of production, the production process used for CHOCOCRU®.
I normally enjoy 70% cocoa solids in my chocolate bar. Why are the cocoa solids in CHOCOCRU® Chocolate Pearls lower. Surely I am getting less flavanols?
Generally speaking the higher the cocoa solids, the more one assumes the higher the flavanol content. This is not necessarily so. It is not about how dark the chocolate is, but rather, how the cocoa has been made to preserve the cocoa flavanols in the product. CHOCOCRU® Chocolate with 61% cocoa solids, tastes like a bar much darker and higher in cocoa solids, but it has more flavanols than a standard 99% cocoa solids chocolate.