Methylxanthines enhance the effects of cocoa flavanols on cardiovascular function: randomized, double-masked controlled studies.
Roberto SansoneJavier I OttavianiAna Rodriguez-MateosYvonne HeinenDorina NoskeJeremy P SpencerAlan CrozierMarc W MerxMalte KelmHagen SchroeterChristian HeissPublished in: The American journal of clinical nutrition (2016)
A substantial interaction between cocoa flavanols and methylxanthines exists at the level of absorption, in which the methylxanthines mediate an increased plasma concentration of (-)-epicatechin metabolites that coincides with enhanced vascular effects commonly ascribed to cocoa flavanol intake. This trial was registered at clinicaltrials.gov as NCT02149238.