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Yum! Cocoa cools inflammation and slows aging
In 2024, Americans spent more than $21 billion on chocolate treats — and while 40% of folks say milk chocolate is their favorite, 28% like dark chocolate best. And it’s the dark chocolate that contains less added sugar and more of the nutrient-rich cacao that delivers anti-inflammatory, heart-friendly, anti-cancer polyphenols, antioxidants and flavanols.
That cacao, which is made into an extract, is even used in cosmetics (good for the skin) and as a supplement. When taken daily, it can decrease blood pressure and, according to data gathered from 2014 to 2020 in the COSMOS clinical trial, lower the risk of death from cardiovascular disease in folks ages 60-plus by 27%. National CANCER Institute research papers also say cacao protects healthy cells from DNA damage.
And now a study in Age & Aging, using additional COSMOS data from nearly 600 folks, reveals that taking cacao extract supplements for two years can reduce levels of the inflammatory biomarker C-reactive protein (CRP) by over 8% a year. This slows down aging, because it helps protect the immune system, reduces cardiovascular system damage and lowers the risk of heart attack. It also protects other organs from inflammatory damage, reducing the chance of developing a wide range of chronic, age-related diseases.
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