FEEL GREAT GET BACK AN ACTIVE AND ENERGETIC LIFESTYLE
Leave your drugs in the chemist’s pot, if you can cure patients with foods.
Hippocrates to his students in 420 BC.
Flavanols are a healthy nutrients with poweful anti-oxidant benefits needed by human bodied that energize, rejuvanate and protect organs, arteries, help a good blood flow & susequent improve the quality of memory. Today the natural level of Flavanol in the modern processed foods are very low for several reasons including a great reduction of the use of skins in which most of the flavanols are concentrated. Flavanols help to prevent diseases, protect organ deficiencies and help to rejuvanate the memory. In fact, Flavanols prevent arteriosclerose by giving back the elasticity of the arteries which improves blood flow and lead to a better oxygenation of every important organs including the brain
Flavonoids such cocoa flavanols or chlorophyll in other plants are known to have specifics health benefits for centuries but it's only in the past few years that science has confirmed these benefits troughout hundreds of published studies made by researchers from all over the world.
The EU Regulation 851/2013by the EFSA, European Food and Safety agency authorises the health claim::"Cocoa flavanols help maintain the elasticity of blood vessels, which contributes to normal blood flow" ( see Science researches)
The following conditions of use apply;the claim can be used for cocoa beverages (with cocoa powder), for dark chocolate. and was extend to food supplement on April 2015 which provide at least a daily intake of 200 mg of cocoa flavanols degree of polymerisation 110 combined with daily excercises.
Several studies found hat intake of Flavanoids helps to prevent devastating common diseases that affect the cardio-vascular system,the urinary tract, the digestive system, helps the deficencies of kidneys and prostate with a improving of the blood flow.
AFFSA ( French Food and Safety Agency) confirms that:
Cranberry is the only fruit in the world with a government sanctioned health claim.
On December 3, 2004 the French Food Authority (AFSSA) approved the health claim for the North American Cranberry (Vaccinium macrocarpon). The claim states that a product containing at least 36 mg of North American Cranberry PACs may carry the claim: "Help reduce the adhesion of certain E. coli bacteria to the urinary tract walls."
Flavanoplus Research and development team analyzed and develop custom blends mixing different flavanols.
We do also sweet several of our blends when needed with a revolutionary natural non-caloric and not hypoglycemic sweeteners that fit diabetics. Our "Next Generation Sweeteners" are created through a natural process call Sugarlike,. a patented process that encapsulated the plant Stevia and deliver a sugar like taste without after taste by Nutraex.
REDIFINING OUR AGE - ENERGIZING OUR BODY
probably heard that there are natural health benefits associated with Flavanols, Catechins and proanthocyanidins specially those naturally contain in Cocoa, green tea leaves, cranberries or
These beneficial phyto-nutrients are founded naturally in cocoa (Theobroma), Green Tea ( Camellia Sinensis), Cranberry (Vaccinium oxycoccos) and Blueberry (Vaccinium myrtillus Cyanococcus). A high Flavanols concentration are present in these fruits and leafs. Flavonoids are plant-based compounds with powerful antioxidant properties found in the Flavanoplus and Chocolaflavano blends fill up with these healthy nutrients know to their multiple benefits and their anti- oxidant and anti- inflamatory properties. Is chocolate good for the body?
Unfortunately, it’s not that simple.
Multiple healthy nutrients exist in the cocoa beans and are indeed good, but the nutrient called cocoa flavanol is the healthiest.These benefits have been described and confirmed in multiple published researches and studies in the most respected scientific journals. These researches and developments are made by independant and university labs. Several of them have been made at the request from Chocolate companies to prestigeous universities all over the world including Harvard Medical school, Princeton, Oxford,Cambridge or Columbia to cited fews.
Flavanols are know to be part of more than 6,000 fruits and vegetables. Each of these plants are know for their specific benefits for centuries but it is only in the past fifthy years that researchers have confirmed the scientific base of these benefits.
The Cocoa Flavanols main benefits is minimizing the damage to free radical, reducing artery inflammation, and improving blood flow, three factors that indeed affect the functioning of the entire cardio- vascular system
Cacao Flavanoplus are made trough a special cocoa bean handling process to preserve the natural cocoa flavanols present in cocoa that are normally lost during cocoa processing
Flavanoplus blends, Cocoa cranberry, Cocoa Macha and Cacaocoa, contains a minimum of 7.5% Flavanols but average reach the 8.3% level compare to for example a traditional cocoa powder that contains only 0.5 to 1.5% of Flavanols
Matchacoa Flavanoplus made from Flavanoplus cocoa and young green tea fill up of Catechin flavanoid powdered at very fine level to keep all their nurients benefits very effective.
In recent years, scientists have confirmed what was know for hundreds of years about benefit of certain foods but have discover that the regular consumption of the flavonoids from these foods are the healthy nutrients that reduces the risk of many chronic illnesses such as coronary heart disease, cognitive problems, prostate, urinary tracts and kidney diseases.
A CAUSE & EFFECT RELATIONSHIP HAS BEEN ESTABLISHED BETWEEN CONSUMPTION OF COCOA FLAVANOLS & THE MAINTENANCE OF THE NORMAL BLOOD FLOW OR NORMAL ENDOTHELIUM DEPENDANT VASOLIDATION OR REGAINING ELASICITY OF BLOOD ARTERIES).(*)
(*) The following wording reflects the scientific evidence:
For E.U Consumers, the EFSA, European sood an Safwty agency has approved in September 2013 confirmed in April 2015 the folowing: “Cocoa Flavanols help maintain endothelium-dependent vasodilation ( Elasticity of the arteries), which contributes to normal blood flow In order to obtain the claimed benefits, an amount of 200 mg of cocoa Flavanols should be consumed daily.
This amountof cocoa flavanols could be provided by 2.5 g of a high-flavanol cocoa powder. which can be consumed in the context of a balanced diet. The target population is the general population. © European Food Safety Authority (EFSA), Parma, Italy Sept 2013 confirmed in April 2015
For North America consumers : the FDA and Health Canada: “There’s quite a rigorous body of evidence that is required to get a health claim approved and I think that the evidence, while it is growing all the time, is not quite there yet.”(*) (*) Laura Shumow, director of technical and regulatory affairs at the NCA in March 2014
Until officially approved by the North American Food and Health agencies, these statements are not allowed for these markets. Thus, Flavanoplus must advise these consumers that the flavanoplus products are not intended to diagnose, treat, cure, or prevent any disease until final approval by their national Food and Drugs Agencies
But, In the USand Canada companies are able to claims on their packaging that the product contained a certain amount of cocoa flavanols and the level of other nutrients.
The FDA does allow a nutrient content claim - it’s not linking it to a health claim, it leaves it for the consumer to decide
.The FDA has much lower standards than the EFSA for a structure/function claim, so if a company felt they had sufficient data to back up structure/function claims
cocoa flavanols and circulations they wouldn’t necessarily need pre-approval
from FDA to do that.
About Cocoa Flavanols
Cocoa contains about 380 known chemicals, 10 of which are psychoactive compounds. In their natural state, cocoa beans are virtually inedible because of their high concentration of polyphenols, which gives them an extremely bitter flavor. In a final cocoa product such as chocolate, polyphenol content might decrease from 100% to 10% throughout the different manufacturing processes. For this reason, various authors have focused on the effects of polyphenol-enriched extracts from cocoa .
In the dried, fat-free mass of fresh cocoa beans, the total soluble polyphenol content is 15–20%. In contrast, it is only about 5% in fermented, nondefatted beans because during the regular fermentation process epicatechin and soluble polyphenol content is reduced by approximately 10 to 20%, anthocyanidins disappear, and procyanidins decrease 3- to 5-fold.
There is also a great amount of variation in the phenolic content of cocoa depending on its origin.Flavanols concentration in fermented, defatted cocoa beans varies from 16.52 mg/g to 2.66 mg/g
Flavanoplus Cocoa blends are guaranteed to containing a minimum of 200 mg of Flavanols for each 2,5 g portion
About Cranberry anthocyanidins:
Proanthocyanidins (PACs) are a class of biologically active flavonoids found throughout the plant kingdom, and are one of the most potent antioxidants in nature.Typically concentrated in the bark of trees and in the outer shells of fruits and seeds, proanthocyanidins serve to protect plants against oxidative elements such as oxygen and sunshine. PACs are the phytochemical responsible for many of the health benefits associated with cranberries. Science has shown that cranberries contain unique A-type PACs, seldom found elsewhere in nature, that provide bacterial anti-adhesive properties and help promote urinary tract, gastrointestinal, and oral health. PACs are the "power of the cranberry." Not all PACs are the same. Though many plant sources contain PACs, a recent study entitled "A-type Cranberry Proanthocyanidins and Uropathogenic Bacterial Anti-Adhesion Activity" Neto, et. al., and published in Photochemistry (2005) has shown that North American cranberry A-link PACs are the only PACs that provide bacterial anti-adhesion activity.
About Matcha Catechins :
Several large-scale population studies have linked that by increasing green tea consumption to a significant reductions in “metabolic syndrome” which is a cluster of diseases including; insulin resistance or diabetes; hyperinsulinemia or high levels of insulin in the blood; cardiovascular diseases such as high blood pressure and coronary heart disease and finnaly obesity
Good for the digestive system
Green Tea has been shown to inhibit the enzyme amylase produced and secreted by the salivary glands and pancreas for the digestion of starches. This slows the rate at which the sugar contained in starches is metabolized and released into the bloodstream. Less insulin is required to shuttle glucose because there is less glucose in the blood,thus insulin resistance is curbed. Drinking liquids also creates a feeling of satiety. Green Tea adds to this by relaxing the muscles of the stomach and intestines thus slowing down the physical movement of food. In this way calorie restriction or fasting is mimicked. Drinking Green Tea has also demonstrated the ability to prevent metabolism and absorption of triglycerides through the digestive tract. These are the fatty substances that accumulate as adipose tissue (unsightly fat), clog up arteries, and like cholesterol can react adversely with oxygen in the bloodstream. Components of Green Tea act like fat grabbers, passing the undesirable fats through the digestive tract and out the colon.