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Cocoa

High-flavanol cocoa powder and spirulina could prevent senile dementia

Posted December 19, 2013

If you’re consuming both cocoa powder and spirulina, you may consider how it could protect you from diminishing memory, cognitive decline and other forms of dementia, such as Alzheimer’s, as you age. And that’s not all. The positive cardiovascular effects of these two superfoods are also substantial.

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Three superfoods that can help treat depression

Posted December 3, 2013

Statistics show that approximately 10 percent of the American population suffers from depression, and that number is on the increase. While most of these people suffer from sporadic bouts of depression, others often endure it their whole lives. Consequently, many of them resort to antidepressants to alleviate their low moods – drugs which have notorious side effects and can, in many cases, render them zombie-like and detached from reality.

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Do younger people respond better to the cardiovascular effects of cocoa flavonoids?

Posted September 8, 2013

Flavonoid-rich dark chocolate may improve the function of the cells lining blood vessels and help control blood pressure in younger, but not older, hypertensives, says a new study.

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Cocoa, Even With Few Flavonoids, Boosts Cognition

Posted August 12, 2013

Drinking cocoa, whether rich in flavonoids or not, appears to boost the effect of blood flow on neuronal activity in the brain, known as neurovascular coupling (NVC). A new study shows not only that drinking flavonoid-rich or flavonoid-poor cocoa improves NVC but also that higher NVC is associated with better cognitive performance and greater cerebral white matter structural integrity in elderly patients with vascular risk factors.

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Cocoa Powder Effective In Treating Obesity-Related Inflammation In Mouse Model

Posted June 17, 2013

A few cups of hot cocoa may not only fight off the chill of a winter’s day, but they could also help obese people better control inflammation-related diseases, such as diabetes, according to Penn State researchers.

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Cocoa May Help Fight Obesity-Related Inflammation

Posted June 13, 2013

A few cups of hot cocoa may not only fight off the chill of a winter’s day, but they could also help obese people better control inflammation-related diseases, such as diabetes, according to Penn State researchers.

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Cocoa Flavonoids Tied to Heart Health

Posted June 12, 2013

A new study shows cocoa consumption reduced major risk factors for cardiovascular and metabolic disease. Published in Molecular Nutrition & Food Research, the University of Barcelona study solidified the earlier finding that 400 to 600 mg of cocoa produces heart health benefits thanks to flavonoids such as epicatechin, catechin and proanthocyanidins.

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Is theobromine responsible for cocoa’s cholesterol benefits?

Posted May 23, 2013

The potential of cocoa to beneficially impact ‘good’ cholesterol levels may be linked to the theobromine content and not the flavonoids, says a new study from Unilever Research & Development Vlaardingen.

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The Power of Cocoa Polyphenols Against Neurodegenerative Diseases

Posted April 15, 2013

Epidemiological studies have indicated that dietary habits and antioxidants from diet can influence the incidence of neurodegenerative disorders such as Alzheimer’s and Parkinson’s diseases.

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Cocoa offers more than antioxidants for Alzheimer’s protection

Posted April 14, 2013

Scientists report cocoa in chocolate can protect the brain from neurodegenerative diseases like Alzheimer’s and Parkinson’s’ in ways that were previously unknown. The health benefits to the brain come from more than antioxidants, found for the first time. Coca stops brain cells and from dying at a cellular and molecular level.

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