What are cocoa flavanols?
Flavanols are a type of flavonoid, a class of plant-based phytonutrients found in many foods and beverages, including tea, apples, and certain berries. Cacao beans are an exceptionally rich source of these compounds. Scientific investigation over the last two decades, including numerous clinical studies and peer-reviewed papers, has revealed that cocoa flavanols provide potent health benefits for humans. Their key mechanism involves promoting healthy blood flow throughout the body by increasing the body's natural supply of nitric oxide. Nitric oxide is a 'supermolecule' that helps relax and widen arteries, facilitating the delivery of oxygen and nutrients to vital organs, including the heart and brain.
The powerful impact of healthy blood flow
Improved blood flow benefits multiple bodily systems. In the cardiovascular system, it leads to improved vascular elasticity, which helps maintain healthy blood pressure and cholesterol levels. For the brain, increased blood flow nourishes the organ and has been shown to improve various aspects of cognitive function, including memory. The benefits extend to the entire body, impacting overall vitality and athletic performance. To achieve these health outcomes, research indicates that a specific, daily dosage of flavanols is required—levels that are virtually impossible to obtain consistently from regular chocolate.
Processing: The crucial difference
The main reason how is CocoaVia different from regular chocolate lies in the manufacturing process. Regular chocolate production, even for high-percentage dark chocolate, involves several steps that degrade flavanols, while CocoaVia's process is designed specifically to preserve them.
How regular chocolate is made
Traditional chocolate making involves several harsh steps that are detrimental to flavanol content.
- Fermentation: After harvesting, cocoa beans are fermented, a process that can cause significant flavanol loss due to oxidation and diffusion.
- Drying and Roasting: The fermented beans are then dried and roasted at high temperatures. The intense heat of roasting is particularly damaging to the delicate flavanol compounds, destroying much of what remains.
- Alkalization (Dutch Processing): Many cocoa products undergo alkalization, or 'Dutch processing,' which is a chemical process that reduces acidity and darkens the color. This step is extremely destructive to flavanols, potentially eliminating 80–90% of them.
Due to these processing methods, the amount of flavanols in a bar of chocolate is highly unpredictable, and even 'healthy-sounding' dark chocolate may contain very few beneficial compounds.
CocoaVia's Cocoapro® process
In contrast, CocoaVia uses a proprietary method called Cocoapro® to produce its high-flavanol extract. This process was developed by Mars scientists specifically to protect the flavanols from damage and ensure a high, guaranteed concentration in the final product. The Cocoapro® process involves:
- Careful Sourcing: Using high-quality cocoa beans from sustainable farms.
- Gentle Handling: Managing the beans carefully from harvest onward.
- Preservation Technology: Employing gentle drying and roasting techniques that minimize flavanol degradation.
- Extraction: Isolating the flavanols using an aqueous acetone solution from unfermented, dried beans.
This results in a supplement with a guaranteed flavanol content, typically 500mg to 750mg per serving, which is far greater than what could be obtained from regular chocolate.
Comparison: CocoaVia vs. Regular Chocolate
| Feature | CocoaVia | Regular Chocolate |
|---|---|---|
| Primary Goal | Deliver high, guaranteed levels of cocoa flavanols for health benefits. | Provide a confectionery treat with a pleasing flavor and texture. |
| Flavanol Content | High and guaranteed (e.g., 500-750mg per serving) due to special processing. | Variable and often very low, as flavanols are mostly destroyed during standard processing. |
| Processing | Proprietary Cocoapro® method designed specifically to preserve flavanols. | High-heat roasting and optional alkalization destroy most flavanols. |
| Nutritional Profile | Low-calorie, low-fat supplements available in capsules or powder. | High in calories, fat, and sugar. Consumption can contribute to weight gain. |
| Scientific Backing | Extensively researched, including major trials like the COSMOS study, to prove specific health benefits. | Limited and inconsistent, as flavanol levels are not guaranteed and are not a focus of the product. |
Why can't I just eat dark chocolate?
This is a common question among health-conscious consumers. While it is true that darker chocolate contains more cocoa solids and theoretically more flavanols than milk chocolate, the reality is far more complex and disappointing. As discussed, standard processing largely eliminates these beneficial compounds. Furthermore, to reach the clinically effective dosage of flavanols, one would need to consume an excessive amount of dark chocolate, leading to a massive intake of calories, fat, and sugar. For example, one serving of CocoaVia can deliver the same amount of flavanols as ten servings of high-percentage dark chocolate, but with significantly less caloric impact. The unpredictability of flavanol content also means there is no way to know if any given chocolate bar provides a meaningful amount.
Conclusion: Making the healthy choice
The core difference between CocoaVia and regular chocolate boils down to purpose and processing. Regular chocolate is a delicious treat where flavor and texture are paramount, and the health-giving flavanols are mostly an accidental casualty of the manufacturing process. Conversely, CocoaVia is a targeted dietary supplement engineered to deliver a concentrated, guaranteed dose of cocoa flavanols for proven heart and brain health benefits. For those seeking the specific clinical advantages of cocoa flavanols, relying on a specially formulated supplement like CocoaVia is the only reliable and calorie-conscious approach. This allows for a clear distinction between enjoying chocolate as a pleasure food and utilizing cocoa flavanols as a tool for proactive health management. For more on the extensive scientific research in this field, visit the Mars Cocoa Science Flavanol Science Hub.
