Cocoa

To develop the methodology for the characterization of phenolic and soluble cocoa compounds by means of high-performance liquid chromolithography (LC-MS / MS) techniques.

Multiple human clinical trials have been carried out to study the bioavailability of these compounds and their metabolites present in plasma and urine, demonstrating that regular consumption of cocoa and derivatives reduces levels of oxidized LDL by increasing levels of HDL and biomarkers of inflammation related to cardiovascular disease are reduced.