100% ECUADOR CHOCOLATE

CHOCOLATE AND LONGEVITY

• Reduction of cardiovascular risk:
• In published studies, dark chocolate, in addition to improving vascular function in terms of reducing oxidative stress, endothelial dysfunction, atherogenesis (atherosclerotic plaque formation in artery walls) and blood pressure.
• Reduction of atherosclerosis risk:
• It demonstrated a reduction in serum LDL cholesterol and triglycerides and increase in HDL cholesterol. Flavonoids in cocoa may also inhibit platelet aggregation through subregulation of cellular eicosanoid synthesis.
• Reduction of inflammation:
• People who habitually eat dark chocolate in moderate amounts are found to have significantly lower C-reactive protein (CRP) values in their blood (27 percent).
• Improves insulin sensitivity:
  An inversely proportional relationship was observed between daily chocolate intake and indices of glucose homeostasis (insulin levels, HOMA-IR, and fasting blood glucose) and liver enzymes in adults, suggesting that chocolate consumption could be an important factor in the stability of sugar metabolism and liver health.
• Improves good mood:
  Tryptophan and Magnesium also promote the production of serotonin, a chemical mediator that acts on mood by performing an antidepressant and excitatory function, and phenylethylaminethe same chemical that the brain produces when we fall in love.
• Improves intestinal flora
  Two recent studies published in Science have shown that eating dark chocolate modifies and strengthens the quality of intestinal flora and improves gut health.