Xocai Chocolate with Acai Berries - High in AntiOxidants
Healthy Choices... Healthy Chocolate!
Dozens of studies have found that dark chocolate is overflowing with a wide range of plant-based compounds called phytonutrients and specifically, those found in raw unprocessed cocoa have become an exciting and promising area of scientific research.
Polyphenols
Polyphenols are one of cocoa's most important classes of phytonutrients, and are recognized as some of the most powerful antioxidant-like and anti-inflammatory compounds found in nature.
Flavonoids
Flavonoids are a diverse class of polyphenols, and comprise about two-thirds of the polyphenol family. Flavonoids are classified into several subgroups according to their chemical structure.
Flavanols
Flavanols are a distinct subgroup within the flavonoid family. Many of the compounds found in raw unprocessed cocoa are flavanols. Some of the earliest research done on cocoa flavanols showed that they have antioxidant-like affects. More recent research and breakthrough studies indicate that the benefits may go far beyond the role of an antioxidant; particularly in the area of cardiovascular health.
Anthocyanin Flavanols
Anthocyanin flavanols have antioxidant-like and anti-inflammatory properties. In support of cardiovascular health, they may prevent and even repair, free radical damage to small blood vessels. Studies indicate that anthocyanins may block the inflammation connected with arthritis, gastric ulcers and cardiovascular disease. In addition, anthocyanins may help normalize blood sugar levels by properly metabolizing them.
Catechin and Epicatechin Flavanols
Several studies have shown that catechin and epicatechin flavanols have exciting possibilities in the fight against cancer. Research indicates that catechins and epicatechins may prevent the formation of carcinogens, and they may activate the body's natural detoxification response.
Many other types of polyphenols and phytonutrients are found in chocolate. Although much research needs to be done, dozens of reputable studies support a wide range of health benefits that may be associated with dark chocolate; i.e. raw unprocessed cocoa.
Polyphenols
Polyphenols are one of cocoa's most important classes of phytonutrients, and are recognized as some of the most powerful antioxidant-like and anti-inflammatory compounds found in nature.
Flavonoids
Flavonoids are a diverse class of polyphenols, and comprise about two-thirds of the polyphenol family. Flavonoids are classified into several subgroups according to their chemical structure.
Flavanols
Flavanols are a distinct subgroup within the flavonoid family. Many of the compounds found in raw unprocessed cocoa are flavanols. Some of the earliest research done on cocoa flavanols showed that they have antioxidant-like affects. More recent research and breakthrough studies indicate that the benefits may go far beyond the role of an antioxidant; particularly in the area of cardiovascular health.
Anthocyanin Flavanols
Anthocyanin flavanols have antioxidant-like and anti-inflammatory properties. In support of cardiovascular health, they may prevent and even repair, free radical damage to small blood vessels. Studies indicate that anthocyanins may block the inflammation connected with arthritis, gastric ulcers and cardiovascular disease. In addition, anthocyanins may help normalize blood sugar levels by properly metabolizing them.
Catechin and Epicatechin Flavanols
Several studies have shown that catechin and epicatechin flavanols have exciting possibilities in the fight against cancer. Research indicates that catechins and epicatechins may prevent the formation of carcinogens, and they may activate the body's natural detoxification response.
Many other types of polyphenols and phytonutrients are found in chocolate. Although much research needs to be done, dozens of reputable studies support a wide range of health benefits that may be associated with dark chocolate; i.e. raw unprocessed cocoa.
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