Can flavanols help with inflammation?

Reviewed by Yoshinori Abe, MD

Internal Medicine

Cocoa flavanols may help reduce inflammation, according to emerging research. These plant compounds, concentrated in cocoa and dark chocolate, appear to support healthy immune response and lower inflammatory markers in the body.

However, chronic inflammation can stem from many underlying causes—from diet and stress to autoimmune conditions—and no single food can address it all. If you're experiencing persistent symptoms like fatigue, joint pain, or digestive issues, guessing isn't a strategy. Take a free, instant, online symptom check to better understand what may be driving your symptoms and get clear guidance on your next steps.

Reviewed for medical accuracy: 07/20/2026

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Explanation

Flavanols are compounds found in foods like cocoa and have been studied for their potential health benefits. Research suggests that cocoa flavanols might help lower inflammation.

Studies highlight the anti-inflammatory properties of cocoa flavanols, suggesting they may benefit heart health. Research discusses how a specific cocoa flavanol, (-)-epicatechin, can protect against stress-related damage, which is linked to inflammation. Additionally, some research shows that cocoa flavanols can help prevent damage from high sugar levels, which is often related to inflammation.

Overall, these studies indicate that cocoa flavanols might have anti-inflammatory effects, but more research is needed to fully understand their benefits. If you're experiencing symptoms that concern you, consider using a free symptom checker to help identify potential causes and determine if you should consult a healthcare provider.

(References)

Selmi C, Mao TK, Keen CL, Schmitz HH, & Eric Gershwin M. (2006). The anti-inflammatory properties of cocoa flavanols. Journal of cardiovascular pharmacology, 16794453.
Ruijters EJ, Haenen GR, Weseler AR, & Bast A. (2014). The cocoa flavanol (-)-epicatechin protects the cortisol .... Pharmacological research, 24269961.
Álvarez-Cilleros D, López-Oliva ME, Ramos S, & Martín MÁ. (2020). Preventive effect of cocoa flavanols against glucotoxicity .... Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 33096196.

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