Our research into the distinct flavanol components found in cocoa began in the 1980s with work done in Brazil, Indonesia, and the United States. In the early years, we were focused on understanding the types and forms of flavanols in cocoa and how processing affected them. In the 1990's, we started looking at what they might do in the body – getting our first indication that there might be health benefits. In 2001, we published our first paper which showed evidence of potentially profound cardiovascular benefits.