Table 1.

Phytochemicals’ concentrations in cocoa powder.

Phytochemical		Mg/g of Fresh Weight	Reference
Flavanols	(−)-Epicatechin	0.63- 3.3	[37,38]
	(+)-Catechin	0.61–2.02	[36,38]
	Procyanidin B1 (dimer)	1.12	[38]
	Procyanidin B2 (dimer)	0.13- 2.62	[37,38]
	Procyanidin C1 (trimer)	0.05- 0.36	[37]
	Cinnamtannin A2 (tetramer)	0.31–0.56	[37]
	Galactopyranosyl-ent-(−)-epicatechin (2alpha-->7, 4alpha->8)-(−)-epicatechin (Gal-EC-EC)	0.02–0.07	[37]
Flavonols	Quercetin	0.0032–0.2	[39,40]
	Isoquercitrin	0.03334–0.04664	[39]
	Quercetin-3-Arabinoside	0.05258–0.09212	[39]
	Quercetin 3-O-glucuronide	0.00938–0.01512	[39]
Phenolic acids
Hydroxybenzoic acids	Benzoic acid	0.00017–0.00097	[41]
Hydroxycinnamic acids	Caffeoyl aspartate	0.37	[38]
Hydroxybenzaldehydes	Vanillin	0.00014–0.00232	[41]
Methylxanthines	Theobromine	4.11–27.69	[42,43]
	Caffeine	0.946–6.58	[42,43]
Others	Catechol	0.0012	[44]
	Pyrogallol	0.0018	[44]