Is Cocoa Flavonol Epicathecin a Vitamin?

Filed in archive Studies on March 14, 2007

By definition, no.

[Vitamins are defined as essential to the normal functioning, metabolism, regulation and growth of cells and deficiency is usually linked to disease.]

There is no scientific evidence available to believe that epicatechin has an essential role in the body.

However, recent results associating high consumption of this compound from natural cocoa to decreased risk of killer diseases: stroke, heart failure, cancer and diabetes cannot deny its striking importance in the history of medicine.

According to Norman Hollenberg, professor of medicine at Harvard Medical School, who spent years studying the benefits of cocoa drinking on the Kuna people in Panama:

... epicatechin is so important that it should be considered a vitamin.

...the risk of 4 of the 5 most common killer diseases: stroke, heart failure, cancer and diabetes, is reduced to less then 10% in the Kuna.

Epicatechin is also found in teas, wine, chocolate and some fruit and vegetables. In natural cocoa, epicathecin is found in large amounts. It is responsible for the bitter taste in natural cocoa, probably that's why it is removed in commercial cocoa.

We have cacao trees (the source of natural cocoa) in our yard and so I've had experience drinking (and eating too!) natural cocoa, it actually isn't so bad. Well, at least if you aren't used to the fine, creamy texture of the commercial version.

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