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Flavanol and Flavonol Contents of Cocoa Powder Products: Influence of the Manufacturing Process

✍ Scribed by Andres-Lacueva, C.; Monagas, M.; Khan, N.; Izquierdo-Pulido, M.; Urpi-Sarda, M.; Permanyer, J.; Lamuela-Raventós, R. M.

Book ID: 120227431
Publisher: American Chemical Society
Year: 2008
Tongue: English
Weight: 218 KB
Volume: 56
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf0728754

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## Abstract The flavonol contents of the leaves and pods of peas are influenced particularly by the amount of light irradiation received, while varietal differences appear to be of lesser importance. The seeds contain only traces of flavonols (< 1 part/10^6^). Broad beans on the other hand contain