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  2. Dark chocolate - Wikipedia

    en.wikipedia.org/wiki/Dark_chocolate

    Dark chocolate has a more bitter and intense flavor than milk chocolate, due to a higher proportion of cocoa mass, [31] which contains theobromine, caffeine, l-leucine, and catechin flavonoids. [32] Compared to other types of chocolate, the quality of cocoa beans is more important for flavor, [ 33 ] and the most highly flavored cocoa butters ...

  3. Daily flavonoid-rich food intake may lower dementia risk by 28%

    www.aol.com/daily-flavonoid-rich-food-intake...

    dark chocolate. The main focus was the occurrence of all-cause dementia, which researchers determined using hospital and death records. ... People who ate the most flavonoid-rich foods were more ...

  4. The Best Tea for Better Brain Health, According to Dietitians

    www.aol.com/lifestyle/best-tea-better-brain...

    Nibble on Some Dark Chocolate. ... Like green tea, it also boasts flavonoids. Look for dark chocolate with at least 70% cocoa content for the most health benefits.

  5. Flavonoid - Wikipedia

    en.wikipedia.org/wiki/Flavonoid

    The main type of flavonoids consumed in the EU and USA were flavan-3-ols (80% for USA adults), mainly from tea or cocoa in chocolate, while intake of other flavonoids was considerably lower. [1] [16] [17] Data are based on mean flavonoid intake of all countries included in the 2011 EFSA Comprehensive European Food Consumption Database. [16]

  6. Flavones - Wikipedia

    en.wikipedia.org/wiki/Flavones

    Flavones. Molecular structure of the flavone backbone with numbers. Flavones (from Latin flavus "yellow") are a class of flavonoids based on the backbone of 2-phenylchromen-4-one (2-phenyl-1- benzopyran -4-one) (as shown in the first image of this article). [1][2] Flavones are common in foods, mainly from spices, and some yellow or orange ...

  7. Cocoa solids - Wikipedia

    en.wikipedia.org/wiki/Cocoa_solids

    For the beverage mix, see Hot chocolate. Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fatty component of the bean, is extracted from chocolate liquor, roasted cocoa beans that have been ground into a liquid state. Cocoa butter is 46% to 57% of the weight of cocoa beans and gives chocolate its ...

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