Chocolate: Food as medicine/medicine as food

Carl L Keen

Research output: Contribution to journalArticlepeer-review

57 Scopus citations


Cocoa and chocolate products have been delicacies for hundreds of years. Only recently have they been recognized as significant sources of phytochemicals with healthful effects. These foods are among the most concentrated sources of the procyanidin flavonoids, catechin and epicatechin. Recent studies have shown that these polyphenols are absorbed from the intestine of animals and humans with epicatechin absorbed much more than catechin. These flavonoids have potent antioxidant and antiplatelet activities following consumption of cocoa or chocolate.

Original languageEnglish (US)
JournalJournal of the American College of Nutrition
Issue number5 SUPPL.
StatePublished - 2001


  • Antioxidants
  • Cardiovascular disease
  • Chocolate
  • Epicatechin
  • Flavonoids
  • Procyanidins

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science


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