Ingredients: Rice syrup, hazelnut, cocoa 3%, natural vanilla flavor, from organic farming.
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Made with 20% hazelnut, without oil or fat added, so it is very digestible. It can be used for spreading, add to or prepare breakfast pastries.
It has recently been shown that cocoa flavanols and their derivatives have a variety of beneficial actions that might be useful to improve vascular function and prevent or attenuate the development of hypertension lowers the risk of cardiovascular disease, stroke and degenerative diseases. That is because cocoa is a fruit rich in polyphenols, also abundant in soy, citrus and red fruits, especially the group of flavonoids, known as the green tea, red wine or pomegranate. These flavonoids, together with other components of cocoa performed:
-Protective antioxidant action against free radicals and degenerative versus other particles, thus preventing oxidation of LDL. If the LDL is oxidized, artery plaque hardens and adheres to it.
-Modulator of vascular homeostasis by inhibiting platelet aggregation in arteries, ie, preventing thrombus formation.
-Stimulant for the production of nitric oxide gas in the interior of arterial walls and widens the arteries relax, allowing easy flow of blood and lower blood pressure.
-Act on blood vessels, dilated, they increase blood flow to the brain. Hence an increased oxygen and sugars allow the brain work better
-Increases levels of HDL ("good cholesterol") needed to counteract the LDL.
-Decreased production or oxidative effects due to free radicals, which involves improving skin.
-Prevents premature aging and moderate symptoms of menopause.