1 of 4 US adults take calcium supplements. The wisdom of this strategy has been called into question with recent studies suggesting that calcium pills may increase heart risk by up to 30%. In contrast, calcium contained in food has not been linked to heart problems.
Why would calcium in supplements act differently from that in food? The answer is unclear, but is likely due to the high concentration of calcium in pill form that triggers a sharp rise in blood levels. This rapid calcium shift is believed to contribute to plaque buildup and blood clots.
A cup of hot cocoa may do more than keep you warm on a cold winter night.A cup of cold cocoa milk do more to keep strong bone and boos your energy Chocolate contains antioxidants which are studies for their ability to prevent cardiovascular disease and help the body fight against free radicals that can damage cells.
Cocoa contains Flavanols, which are a healthy nutrients produced by plants that researchers believe have health benefits. There is some evidence that flavonoids reduce the risk of cardiovascular disease by improving the elasticity of arteries, decreasing blood pressure and improving blood flow.
DOUBLE THE NATURAL CALCIUM IN YOGHURT OR MILK
COCOA FLAVANOPLUS ORIGINAL:
CONTAINS 125,6mg OF NATURAL CALCIUM PER 100g
+ IRON 42mg, VITAMINE A B3,B5, E - DIETARY FIBERS 34g, MAGNESIUM 451mg, ZINC 6,5mg; NO CHOLESTEROL, KOSHER CERTIFICATION - HALLAL CERTIFICATION
CONTAINS 1,4mg OF NATURAL CALCIUM PER 1g
+ IRON 42mg, VITAMINE A B3,B5, E - DIETARY FIBERS 34g, MAGNESIUM 451mg, ZINC 6,5mg; DIETARY FIBERS 28,3G MINIMUM 10% PAC'S (Proanthocyanidins)
CONTAINS 160,7mg OF NATURAL CALCIUM PER 100g
++ IRON 42mg, VITAMINE A B3,B5, E - DIETARY FIBERS 34g, MAGNESIUM 451mg, ZINC 6,5mg; CATECHINS 105Mg( 61mg EGCg),ANIMO ACID 34mg,L-THEAMINE 14,6mg, caffeine 35mg,FIBERS 318Ùmg, VITAMINE A 291u, C 175mg,POTASIUM 26,6MG PER 1 G
CONTAINS 1200mg OF NATURAL CALCIUM PER 1 liter
CONAINS 110mg OF NATURAL CALCIUM PER 100g
Multiple studies and clinical trials were made during the past 30 years and more are on the way with amazing discoveries
· Cardio Vascular: Cocoa Flavanols, the health beneficial phytonutrients founded naturally in cocoa helps to maintain normal and healthy blood circulation that help to flow nutrients and oxygen from head to toe . Daily consumption of 200mg of cocoa flavanol support the cardio vascular system in general. See EFSA affirmation (*)
· Memory: Researchers from Columbia University and Harvard medical school have found that increasing dietary cocoa Flavanols can improve brain function and even lead to better scores in memory tests. Participants of the Columbia University’s Taub Institute for Research on Alzheimer's Disease have test the memory of typical 60-year-old at the beginning of the study and after three months. After three months, on average the participants had the memory of typical 30 - or 40 - year-old. Cocoa Flavanols extract prevented the protein Aβ from forming these sticky clumps in the brain, which are associated with the progression of Alzheimer’s disease. In addition, it appeared to reverse damage to synapses in the study
· Intestinal complaints & Colorectal cancer: A study published in Molecular Nutrition & Food Research, found that drinking cocoa can help to prevent intestinal complaints linked to oxidative stress, including colon carcinogenesis onset caused by chemical substances. Being exposed to different poisons in the diet like toxins, mutagens and procarcinogens, the intestinal mucus is very susceptible to pathologies. Cocoa, which is rich in polyphenols, seems to play an important role in protecting against diseases. Another study published in the book Cancer: Oxidative Stress and Dietary Antioxidants in May2014 found that Daily consumption of small amounts of Flavanols and procyanidins from cocoa, in conjunction with usual dietary intake of flavonoids, would constitute a natural approach to potentially prevent and reduced risks of colon cancer with minimal toxicity.
· Ovarian Cancer: A huge 40 year, 180,000 woman cohort shows that Flavanols can reduce ovarian cancer risk by much as 21% published in the American Journal of Clinical Nutrition September 2014 with an intake of 75 mg of Flavanols.
Study supports cranberry + probiotics combination for anti-UTI benefits
By Stephen Daniells, 15-Jun-2016
A combination of proanthocyanidins (c-PAC) derived from cranberries with select probiotic strains may reduce
the invasiveness of Escherichia coli, and help protect against urinary tract infections (UTIs).
The anti-UTI effects of cranberry are well-documented and are reported to due to PACs obstructing the adherence of E.coli to epithelial cells.
There are also reports that commercial probiotic Lactobacillus sp. May have inhibit the growth and displace E. coli, and so the researchers examined if there could be synergistic effects of combining cranberry PACs and select probiotic strains to further block the pathogenic effects of E. coli.
Results published in the Journal of Functional Foods indicated that the presence of probiotics did not inhibit the anti-E. coli
invasion activity of the cranberry PACs at concentrations greater than 36 micrograms per mL.
“This observation is primarily attributed to the presence of adhesive organelles on the surface of [E. coli] but not on the surface of L. acidophilus,” wrote researchers from the University of Wisconsin–Madison, Complete Phytochemical
Solutions, and UAS Laboratories. The PACs could agglutinate or bind the E. coli because of these adhesion organelles.
In addition, incubating E. coli with a blend of L. acidophilus, L. gasseri, L. plantarum, L. rhamnosus and B. animalis subsp.
Lactis in the absence of PACs was found to prevent invasion by E. coli, “indicating that probiotics may contribute to providing an inhospitable environment of ExPEC in the gastrointestinal tract”, they said.
This pilot study provides insight on the potential mechanistic role of the
combination of (a) probiotics selected from common vaginal inhabitants along
with (b) c-PAC from high quality cranberry powder, on inhibiting the invasiveness
of [E. coli],” wrote the researchers. “The study of these bioactive compound
combinations is important to facilitate the development of future functional foods.
“Clearly, further studies are needed to confirm these in vitro findings in an in vivo
system, but this study provides evidence that rationale product design by
combining synergistic functional food ingredients may have a role in promoting
health in targeted applications.”
“Supporting the efficacy of finished product formulas”
Dr Greg Leyer, Chief Scientific Officer, UAS Labs and co-author on the paper,
told NutraIngredients-USA: “UAS Labs continues to invest in research to support
efficacy of finished product formulas. The intent of the study was to better understand the potential mechanisms of probiotics when combined with specific cranberry bioactive compounds, and we observed interesting synergies.
“We’re pleased to offer our customers worldwide the confidence knowing these products are solidly backed by science.”
Source: Journal of Functional Foods
August 2016, Volume 25, Pages 123–134, doi: 10.1016/j.jff.2016.05.015
“Ability of cranberry proanthocyanidins in combination with a probiotic formulation to inhibit in vitro invasion of gut epithelial
cells by extra-intestinal pathogenic E. coli”
Authors: M.A. Polewski, C.G. Krueger, J.D. Reed, G. Leyer
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