Cocoa beans BIO, cocoa beans, (Theobroma cacao) ID: 217-49

From the time of the Maya and the Aztecs, when its seeds were the currency of trade until today, which many consider a valuable superfood

According to studies by researchers in Germany, cocoa lowers blood pressure. In fact, systolic blood pressure dropped by an average of 4.7 mmHg, while diastolic by 2.8 mmHg, which translates into a 20% lower risk of stroke and 10% lower risk of cardiovascular event.

Contributes to better brain function, improving memory and cognitive function, especially that associated with aging. This seems to be related to the improvement in insulin sensitivity, which is observed by the intake of flavanols from cocoa!

Many studies have shown that the valuable ingredients in cocoa, polyphenols, calm us down and help us eliminate stress.

Cocoa helps prevent, but also treat allergies, as it reduces the release of immunoglobulin E (IgE) in the allergic response!

Among the many benefits of cocoa is its ability to reduce inflammation by inhibiting the nucleic factor κB (4). Thus, it can contribute positively to chronic inflammatory conditions that are often observed in cardiovascular diseases, degenerative diseases, diabetes, etc.

Cocoa is praised by many studies for the benefits it can offer to our hearts! It improves cholesterol, increases HDL (good cholesterol) levels, improves blood pressure and coagulation, while reducing adhesion molecules - the those proteins that lead leukocytes and other substances to stick to the walls of arteries!

It is also a first class aphrodisiac. Cacao nibs regulate mood and hormones.