Dark Chocolate and Pure Cacao Protects the Brain with High Flavanols

Dark Chocolate and Pure Cacao Protects

the Brain with High Flavanol Content

Scientific proof, Research, Process

We have succeeded in preserving the naturally present flavanols in the cocoa bean without compromising on the taste. We have developed for ChocoNat™ Boost and , a special process to preserve a maximum of flavanols present in the cocoa bean.
Preserving health benefits and taste
We developed a special process wherein the cocoa , naturally part 
of the cocoa bean, are retained to a maximum of 80% during the process of making Dark Chocolate. In the traditional production process, a significant reduction of the amount of cocoa flavanols occurs inevitably.Even more than 85% of the cocoa flavanols are lost. Our special process prevents this. We calls this process: BOOST. 
The full process passes through several stages: from harvesting and processing of the cocoa bean to the production of dark chocolate. The end result is a particularly effective product: cocoa and chocolate. This combines excellent taste with the guarantee of a very high natural cocoa flavanol content. As a result, it offers great health benefits.
This presentation from Prof Dr Rodger Corder he explains also what  the best kind of bean you can use to make the best high flavonoid dark chocolate.
Special bean treatment
The ChocoNat™ BOOST process starts with the criollo cocoa pods that are wild in the forest. Together with the cocoa harvesters, we investigated ways of growing, harvesting and treating the beans in such a way that a maximum of cocoa flavanols, taste and aromas, in the beans, are preserved. These are also maintained at every step throughout the entire process, from cocoa beans to dark chocolate.
The end result is a particularly effective product: ChocoNat™ BOOST cocoa and dark chocolate. This combines excellent taste with the guarantee of a very high natural cocoa flavanol content.
Compared to standard dark chocolate, milk chocolate,  or cocoa powder, the ChocoNat™  products contain 3 times more flavanols.

 

Possible ChocoNat™ claims

ChocoNat™ cocoa and chocolate supports memory and concentration.
A delicious serving for mental protection. That would be one way to describe ChocoNat™ dark chocolate. The cocoa flavanols present in ChocoNat™ chocolate are a powerful source of protection, helping to keep your powers of concentration and memory in top condition.
Better brain performance is promoted by increased cerebral blood flow. The cocoa flavanols in cocoa and chocolate ensure a good supply of oxygen and energy to the entire body, including the brain. This provides good support for memory and concentration. A welcome effect, especially as we grow older.
(click picture to enlage in other window)
This specific health benefit has shown in at least 3 independent human studies on cocoa and chocolate.
Did you know that a small amount of ChocoNat™ dark chocolate or ChocoBoost cocoa ground powder improves your concentration after already 2 hours?*
*in combination with a balanced diet and healthy lifestyle
Possible ChocoNat™ claims

Cognition

• Helps to maintain your concentration
• Helps to maintain your ability to concentrate
• Helps to maintain your concentration ability
• Helps to maintain your memory performance and capacity, especially as you get older
• Helps to maintain your ability to concentrate, especially as you get older
• Helps to maintain your capacity and ability to memorize

Anti-ageing

• Contributes to a positive effect on your memory capacity, especially when you get older
• Contributes to a positive effect on your ability to concentrate, especially when you get older
• Contributes to a positive effect on capacity for memory and concentration when you get older
• Contributes to a positive effect on the protection of the body from free radical damage caused by ageing

Scientific References
Crews Jr, W. D., D. W. Harrison and J. W. Wright (2008). “A double-blind, placebo-controlled, randomized trial of the effects of dark chocolate and cocoa on variables associated with neuropsychological functioning and cardiovascular health : clinical findings from a sample of healthy, cognitively intact older adults.” Am J Clin Nutr 87: 872-880.
Dinges, D. F. (2006). “Cocoa flavanols, cerebral blood flow, cognition, and health : going forward.” J Cardiovasc Pharmacol 47.
Fisher, N. D. L., F. A. Sorond and N. K. Hollenberg (2006). “Cocoa flavanols and brain perfusion.” J Cardiovasc Pharmacol 47: S210-S214.
Francis, S. T., K. Head, P. G. Morris and I. A. Macdonald (2006). “The effect of flavanol-rich cocoa on the fMRI response to a cognitive task in healthy young people.” J Cardiovasc Pharmacol 47: S215-S220.
Letenneur, L., C. Proust-Lima, A. Le Gouge, J. F. Dartigues and P. Barberger-Gateau (2007). “Flavonoid intake and cognitive decline over a 10-year period.” Am J Epidemiol 165: 1364-1371.
Nurk, E., H. Refsum, C. A. Drevon, G. S. Tell, H. A. Nygaard, K. Engedal and A. D. Smith (2009). “Intake of flavonoid-rich wine, tea and chocolate by elderly men and women is associated with better cognitive test performance.” J. Nutr. 139: 120-127.
Sorond, F. A., L. A. Lipsitz, N. K. Hollenberg and N. D. Fisher (2008). “Cerebral blood flow response to flavanol-rich cocoa in healthy elderly humans.” Neuropsychiatric Disease and Treatment 4(2): 433-440.
An extensive reference list can be obtained upon request.