Dried cocoa beans contain about 55% cocoa butter and 45% dry fat-free cocoa solids. These cocoa solids contain on average 3% theobromine and 7% polyphenols.
The theobromine content in cocoa beans has a variance of 15%. Meaning that the theobromine content will vary between 2,5% and 3,3%. For polyphenols the variation is even higher upto 50%. This will depend on the type, climate conditions and the production process.
The cocoa beans are roasted and ground into cocoa liquor. During this process only minor modifications occur in the total composition.
Cocoa liquor can be pressed into cocoa powder and cocoa butter. Cocoa powder contains on average 20% fat, 2.3% theobromine and 5% polyphenols.
To make dark chocolate, a mixture of cocoa liquor and sugar is made. In some occasions it can also contain additional cocoa powder and cocoa butter. On average dark chocolate has a cocoa content of about 60%.
Standard dark chocolate will thus contain 1.5% polyphenols on average to be compared with the average 50% polyphenols of OmniCoa.
The average consumption of chocolate in France (source: Euromonitor) is 4 kg per inhabitant per year or 11 g per day. This is equivalent to an intake of 100mg cocoa polyphenols per day.
Current state of the art shows that a minimum of 370 mg of OmniCoa (min 166 mg of polyphenols) would be recommended to have a clear positive health impact. This recommended daily intake needs of course to be adapted for every potential usage.