Known to the scientific community as ғу (-)- epicatechin, or “minus epicatechin“, its most predominant natural source come from a cocoa extract in the range of 1.5-2.5 mg per gram.
Known to the scientific community as (-)- epicatechin, or “minus epicatechin“, its most predominant natural source comes from cocoa extract in the range of 1.5-2.5 mg per gram.