About Cacao Flavanoplus 200:
A Cocoa beans growing in Central America were the optimum areas for high flavanols due to the soil, the climate and the strain of beans.
Multiple studies converge to the same conclusion the improvment of the cardio vascular system. A panel of the European Food Safety Authority (EFSA) has approved the health claim in Sept 2013 and confirmed in April 2015 that say that cocoa Flavanols indeed "Help improved cardiovascular health, the maintenance of the elasticity of blood vessels and the flood flow"
This claim and other extended claims are conditional to a daily intake of a minimum 200 mg of cocoa flavanols who is provided by 2.5 g of Flavanoplus Cocoa Powder,
Others Health Benefits:
Cocoa flavanols have been also associated with a series of health benefits including
Improving cognitive functions including Alzheimer patients
Preventing colon cancer.
How can cocoa Flavanols help support health?
Circulatory system is the pathway for delivering vital oxygen and nutrients to our organism from head to toe. Heart, brain, muscles, skin, eye health, even exercise performance depend on a healthy circulatory system for support.
While aging, blood vessels become less flexible. Cocoa Flavanols are scientifically proven to help our arteries keeping their flexibility at any age and a healthy blood circulation.
Daily intake of Chocolate Flavanoplus with body exercises help to maintain a healthy flow of oxygen and nutrients to organs and tissues specially the brain.
Cocoa Flavanols are one of nature’s superfoods. The Aztecs and Mayas already discovered the healing power of cocoa centuries ago: they used a special chocolate drink as medicine for many illnesses. Today, scientific research has proven the Aztecs and Mayas were right.In combination with a balanced diet and a healthy lifestyle, cocoa Flavanols help support cardiovascular health by maintaining blood vessel elasticity and healthy blood flow.
This product contains a min 200 mg cocoa Flavanols per 2,5g serving.
Dietary Flavanols Reverse Age Related Memory-Decline
NEW YORK, NY, October 31, 2014 /3BL Media/ - Dietary cocoa Flavanols—naturally occurring bioactive found in cocoa—reversed age-related memory decline in healthy older adults, according to a study led by Columbia University Medical Center (CUMC) scientists. The study, published today in the advance online issue of Nature Neuroscience, provides the first direct evidence that one component of age-related memory decline in humans is caused by changes in a specific region of the brain and that this form of memory decline can be improved by a dietary intervention.
As people age, they typically show some decline in cognitive abilities, including learning and remembering such things as the names of new acquaintances or where one parked the car or placed one’s keys. This normal age-related memory decline starts in early adulthood but usually does not have any noticeable impact on quality of life until people reach their fifties or sixties. Age-related memory decline is different from the often-devastating memory impairment that occurs with Alzheimer’s, in which a disease process damages and destroys neurons in various parts of the brain, including the memory circuits.
Previous work, including by the laboratory of senior author Scott A. Small, MD, had shown that changes in a specific part of the brain—the dentate gyrus—are associated with age-related memory decline. Until now, however, the evidence in humans showed only a correlational link, not a causal one. To see if the dentate gyrus is the source of age related memory decline in humans, Dr. Small and his colleagues tested whether compounds called cocoa Flavanols can improve the function of this brain region and improve memory. Flavanols extracted from cocoa beans had previously been found to improve neuronal connections in the dentate gyrus of mice.
Dr. Small is the Boris and Rose Katz Professor of Neurology (in the Taub Institute for Research on Alzheimer’s Disease and the Ageing Brain, the Sergievsky Center, and the Departments of Radiology and Psychiatry) and director of the Alzheimer’s Disease Research Center in the Taub Institute at CUMC.
A cocoa flavanol-containing test drink prepared specifically for research purposes was produced by the food company Mars, Incorporated, which also partly supported the research, using a proprietary process to extract Flavanols from cocoa beans. Most methods of processing cocoa remove many of the Flavanols found in the raw plant.
In the CUMC study, 37 healthy volunteers, ages 50 to 69, were randomized to receive either a high-flavanol diet (900 mg of flavanols a day) or a low-flavanol diet (10 mg of Flavanols a day) for three months. Brain imaging and memory tests were administered to each participant before and after the study. The brain imaging measured blood volume in the dentate gyrus, a measure of metabolism, and the memory test involved a 20-minute pattern-recognition exercise designed to evaluate a type of memory controlled by the dentate gyrus.
“When we imaged our research subjects’ brains, we found noticeable improvements in the function of the dentate gyrus in those who consumed the high-cocoa-flavanol drink,” said lead author Adam M. Brickman, PhD, associate professor of neuropsychology at the Taub Institute.
The high-flavanol group also performed significantly better on the memory test. “If a participant had the memory of a typical 60-year-old at the beginning of the study, after three months that person on average had the memory of a typical 30- or 40-year-old,” said Dr. Small. He cautioned, however, that the findings need to be replicated in a larger study—which he and his team plan to do.
Flavanols are also found naturally in tea leaves and in certain fruits and vegetables, but the overall amounts, as well as the specific forms and mixtures, vary widely.
The precise formulation used in the CUMC study has also been shown to improve cardiovascular health. Brigham and Women’s Hospital in Boston recently announced an NIH-funded study of 18,000 men and women to see whether Flavanols can help prevent heart attacks and strokes.
Most flavonoids function in the human body as antioxidants. In this capacity, they help neutralize overly reactive oxygen-containing molecules and prevent these overly reactive molecules from damaging parts of cells. Particularly in oriental medicine, plant flavonoids have been used for centuries in conjunction with their antioxidant, protective properties. Green tea, Scultellaria root, Cornus fruit, licorice, are examples of flavonoid-containing foods widely used in oriental medicine. While flavonoids may exert their cell structure protection through a variety of mechanisms, one of their potent effects may be through their ability to increase levels of glutathione, a powerful antioxidant, as suggested by various research studies.
The relationship between flavonoids and vitamin C was actually discovered by mistake. Dr. Albert Szent-Gyorgyi, the Nobel Prize winning researcher who discovered flavonoids, was attempting to make a preparation of vitamin C for one of his patients with blood vessel problems. The preparation he gave the patient was not 100% pure--it contained other substances along with the vitamin C. It worked amazingly well