It's now been discovered that a water-soluble flavouring and colouring materials could possibly be well prepared by extracting the shells with acidified ethanol. Furthermore, the use of CBS fiber also decreased lipidic peroxidation while in the serum and liver, possibly due to the polyphenolic compounds. The commonest compounds are flavanols: https://marioqgzoi.bloggazzo.com/32747202/cocoa-shell-an-overview