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The fat content of cocoa enhances the digestibility of some phenolic compounds (especially procyanidins) [599], whereas EVOO polyphenols appear to be highly bioavailable with greater absorption in a dose-dependent way and when administered as an olive oil solution compared to an aqueous solution [598]

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M., Winney, R

Of the compounds that were significantly higher in the 3P/FDA diet group, the largest categories of named compounds were amino acid related (n = 24), and those classed as xenobiotics/plant compounds (n = 20

Yadav S, Kushwaha HR, Kumar K, Verma PK