Cacao is having a moment in nutrition science, and much of the interest comes down to one thing: flavanols. These plant compounds in the cacao bean are frequently studied, and they are associated with healthy circulation as part of a balanced lifestyle.*
Why cacao gets so much attention
Cacao is one of the richest natural sources of flavanols, especially epicatechin. Researchers are interested in how these compounds relate to the body’s nitric-oxide pathway — a normal part of how blood vessels function. It is a fascinating area of ongoing study, and a big reason we build F-100 around real, high-flavanol cacao rather than a flavoring.
A food, not a treatment
It is worth being clear-eyed: cacao is a delicious food, not a medicine. If you are managing a health condition or take medication, those conversations belong with your doctor. What cacao offers is an enjoyable, naturally flavanol-rich addition to a balanced lifestyle.
Getting more high-flavanol cacao
- Add a tablespoon of high-flavanol cacao powder to coffee or a smoothie
- Choose minimally processed cacao so the flavanols survive
- Make it a daily ritual — flavanols are best enjoyed consistently
The easiest option is a cup of F-100, which blends high-flavanol cacao right into specialty coffee.
This article is for general education and is not medical advice. These statements have not been evaluated by the Food and Drug Administration. F-100 products are not intended to diagnose, treat, cure or prevent any disease. Consult your physician before changing your routine.