Flavonoids are part of a broader group of compounds that have antioxidant activity.
Research indicates that antioxidants may help the body's cells resist damage by free radicals , which are formed by numerous processes including when the body's cells utilize oxygen for energy. Although flavonoids are almost ubiquitous in plant-based foods and beverages, their levels and structures vary greatly. Cocoa and chocolate have been found to be abundant in the higher oligomeric procyanidins. When considering the potential health benefits of flavonoids in foods and beverages, it is important to determine not only their presence, but also their bioavailability once ingested, since their nutritional significance will depend on their behavior in the digestive tract. One study analyzed plasma samples from healthy men after chocolate consumption and found that plasma concentrations of epicatechin increased markedly, reaching maximum levels between two and three hours.