It has been determined that the presence of a mono methylated catechol ring is essential for the inhibitory effect of apocynin, 3′-O-methyl (-)-epicatechin and 4′-O-methyl (-)-epicatechin on Nox activity [ 54, 55]. The latter was corroborated when incubation of 3′-O-methyl (-)-epicatechin in the presence of 3,5-dinitrocatechol (DNC), an inhibitor of catechol-O-methyltransferase (COMT), showed an increase in the production of O 2 − and a decrease in the concentration of NO, due to its reaction with O 2 − to form peroxynitrite (ONOO −) [ 53]. Vlachopoulos, C.; Aznaouridis, K.; Alexopoulos, N.; Economou, E.; Andreadou, I.; Stefanadis, C. Effect of Dark Chocolate on Arterial Function in Healthy Individuals. Am. J. Hypertens. 2005, 18, 785–791. [ Google Scholar] [ CrossRef] [ PubMed][ Green Version] Processing Matters: Choosing natural, non-alkalized cocoa powder without added sugars or artificial ingredients is preferable for maximizing health benefits.

Ramirez-Sanchez, I.; Maya, L.; Ceballos, G.; Villarreal, F. (−)-Epicatechin Activation of Endothelial Cell Endothelial Nitric Oxide Synthase, Nitric Oxide, and Related Signaling Pathways. Hypertension 2010, 55, 1398–1405. [ Google Scholar] [ CrossRef] This is a major milestone in the development of cocoa as an ingredient, as we now know that, in combination with a balanced diet and a healthy lifestyle, consumption of cocoa flavanols in high flavanol cocoa powder may help support cardiovascular health.” Moreover, it has been shown that pretreatment with (-)-epicatechin suppresses the NADPH-oxidase-mediated generation of O 2 − elicited by oxidized low-density lipoproteins (LDL) or angiotensin II in endothelial cells [ 54]. Heart Health: The antioxidants in cocoa powder, called flavonoids, have been associated with potential cardiovascular benefits, including reducing the risk of heart disease. At 100 nM, B1 and B2 caused a 29–38% and 38–47% inhibition of either p50 or RelA binding to its DNA consensus sequenceCardillo, C.; Kilcoyne, C.M.; Quyyumi, A.A.; Cannon, R.O.; Panza, J.A. Role of nitric oxide in the vasodilator response to mental stress in normal subjects. Am. J. Cardiol. 1997, 80, 1070–1074. [ Google Scholar] [ CrossRef]

Alkalised cocoa, also known as Dutch-processed cocoa, is a type of cocoa powder that has been treated with an alkalizing agent to modify its colour, taste, and solubility. The process was first developed in the 19th century by a Dutch chemist named Coenraad Johannes van Houten, hence the name “Dutch-processed.”Obrist, P. Cardiovascular Psychophysiology: A Perspective; Plenum Press: New York, NY, USA, 1981. [ Google Scholar] [ CrossRef] We are honoured to be at the forefront of exploring the health and scientific benefits of cocoa,” he added.