Aduna Super-Cacao Powder | Natural Raw African Cacao Powder for Cardiovascular Health | Ghanaian Low Cadmium Cacao | 275g Resealable and Recyclable Pack

Product Information

Heiss, C.; Dejam, A.; Kleinbongard, P.; Schewe, T.; Sies, H.; Kelm, M. Vascular Effects of Cocoa Rich in Flavan-3-ols. JAMA 2003, 290, 1030–1031. [ Google Scholar] [ CrossRef] [ PubMed] Mechanisms underlying flavanols direct effects have been mainly assessed by in vitro studies. However, in vivo studies (biological systems) have been useful for evaluating in vitro evidence.

It’s also crucial to choose a cocoa powder without any added sugars. This allows you to enjoy the natural flavour of the cocoa and gives you control over the sweetness level in your recipes. Comparative, double-blind study in normo and mild hyper cholesterolemic japanese subjects ( n = 160) Balanos, G.M.; Whittaker, A.; Frenneaux, M.P.; McIntyre, D.; Lykidis, C.; Griffin, H.S.; Carroll, D. Metabolically exaggerated cardiac reactions to acute psychological stress: The effects of resting blood pressure status and possible underlying mechanisms. Biol. Psychol. 2010, 85, 104–111. [ Google Scholar] [ CrossRef][ Green Version]Ottaviani, J.I.; Borges, G.; Momma, T.Y.; Spencer, J.P.E.; Keen, C.L.; Crozier, A.; Schroeter, H. The metabolome of 2-C-14 (−)-epicatechin in humans: Implications for the assessment of efficacy, safety, and mechanisms of action of polyphenolic bioactives. Sci. Rep. 2016, 6, 29034. [ Google Scholar] [ CrossRef] [ PubMed][ Green Version] Leor, J.; Kloner, R.A. The Northridge earthquake as a trigger for acute myocardial infarction. Am. J. Cardiol. 1996, 77, 1230–1232. [ Google Scholar] [ CrossRef] Gratton, G.; Weaver, S.R.; Burley, C.V.; Low, K.A.; Maclin, E.L.; Johns, P.W.; Pham, Q.S.; Lucas, S.J.E.; Fabiani, M.; Rendeiro, C. Dietary flavanols improve cerebral cortical oxygenation and cognition in healthy adults. Sci. Rep. 2020, 10, 1–13. [ Google Scholar] [ CrossRef] The high-flavanol powder in Aduna Super-Cacao is made from specially selected cacao beans that have been chosen because they have the highest naturally-occurring flavanol content. These beans are then roasted very gently using an innovative processing technique, which ensures the powder retains at least 2x more flavanols than regular cacao. Learn more about the health & beauty benefits of Aduna Super-Cacao here.

After cocoa consumption, the major microbial metabolites found in human urine samples were caffeic acid, ferulic acid, 3-hydroxyphenylacetic acid, vanillic acid, 3-hydroxybenzoic acid, hippuric acid, 4-hydroxyhippuric acid, (-)-epicatechin and procyanidin B2. On the other hand, the major metabolites in rat urine samples were 3,4-dihydroxyphenylpropionic acid, cumaric acid, 3-hydroxyphenylacetic acid, protocatechuic acid, vanillic acid and (-)-epicatechin [ 34].Robbins, R.J.; Leonczak, J.; Li, J.; Johnson, J.C.; Collins, T.; Kwik-Uribe, C.; Schmitz, H.H. Determination of Flavanol and Procyanidin (by Degree of Polymerization 1–10) Content of Chocolate, Cocoa Liquors, Powder(s), and Cocoa Flavanol Extracts by Normal Phase High-Performance Liquid Chromatography: Collaborative Study. J. AOAC Int. 2012, 95, 1153–1160. [ Google Scholar] [ CrossRef] [ PubMed]

Consumption of 3 cocoa doses (normo and mild hypercholesterolemic subjects) resulted in ↑ serum [HDL], compared with baseline after 4 wk Despite touting research evidence, the FDA took issue with General Mills’ claim because if eating a bowl of Cheerios every day really could lower cholesterol levels, then the cereal would have to qualify as a drug, not a food.The social impact of our Super-Cacao, combined with its incredible heart health benefits, is why we call it The Happy Heart Bean. How is cacao powder made? When considering the health benefits of cocoa powder, several factors contribute to what makes it the best for health. Here are the scientific factors to consider: Cocoa powder is the dry solid substance that remains after cocoa butter is extracted from fermented and roasted cocoa beans. Therefore, cocoa powder’s flavour, colour, and richness are significantly influenced by the quality of the cocoa bean used, the fermentation and roasting process, and most importantly, the amount of cocoa butter left in it. Now, the cocoa content is a key quality indicator. The higher the cocoa content, the richer the flavour and the more health benefits it boasts, thanks to its antioxidant properties. I always suggest aiming for a cocoa powder with a high percentage of cocoa, ideally over 70%.