Abstract
Fresh, unfermented cocoa beans ( Theobroma cacao seeds) contain approximately 2% w/w epicatechin and almost exclusively epicatechin based procyanidin oligomers and polymers. These are concentrated largely in the flesh of the beans. Together with commonly encountered epicatechin oligomeric procyanidins, three new procyanidin natural products were isolated: epicatechin-(2β→5,4β→6)-epicatechin; 3T- O-β- d-galactopyranosyl- ent-epicatechin-(2α→7,4α→8)-epicatechin; 3T- O- l-arabinopyranosyl- ent-epicatechin-(2α→7,4α→8)-epicatechin.
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