“A survey of 68 chocolate samples indicated that there was a strongly predictive relationship between epicatechin and the other individual polyphenols , especially procyanidin B2 (R 2 = 0.989), even though the chocolates came from varied sources and manufacturers.”
“The results show that epicatechin concentrations can be used to predict the content of other polyphenols , especially B2 and C1, and total polyphenols content.”