“…The composition of the cocoa power was determined as described by Andrés-Lacueva et al (18 ); the flavonoid concentrations for the cocoa powder portion used in this study were 56.4 mg of (Ϫ)-epicatechin, 51 mg of procyanidin B 2 , 16.8 mg of catechin, and 4 mg of flavonols, including isoquercitrin, quercetin, quercetin-glucoside, and quercetin-arabinoside. Synthetic urine was prepared as described by Miró-Casas et al (19 ) to avoid any possible interference generated by the matrices with F-C reagent. A series of (ϩ)-catechin calibrators with concentrations of 1, 2, 4, 6, 8, 10, and 12 mg/L was prepared in this synthetic urine.…”