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Blood Pressure May be Reduced with Cocoa Compounds
Nitric Oxide created from cocoa
Flavanols are an antioxidant contained in various types of plants. They also exist in cocoa and are believed to be accountable for the development of Nitric Oxide (NO) in the body.
The health advantages of eating or drinking cocoa goods have progressively made the headlines. It has been discovered that cocoa compounds are a bountiful supply of catechins, they are polyphenols from the flavanol group, and are known to safeguard from cancer, heart disease, and other conditions.
Research reveals absorbing cocoa could reduce blood pressure. In this research the analysts examined evidence from short-term clinical trials where individuals were given cocoa powder or dark chocolate daily.
Blood pressure decreased by Nitric Oxide
The analysts found that the blood pressure of individuals provided the dark chocolate or cocoa powder dropped a little compared to a control team. Flavanols are believed to be responsible for the creation of Nitric Oxide in the anatomy. Flavanols are found in cocoa. Blood pressure is decreased by Nitric Oxide since it triggers blood vessel walls to expand and relax.
The indigenous inhabitants of San Blas Island in Central America enjoy normal blood pressure no matter what their age is. This prompted investigations as to why. They discovered that these people tend to drink flavanol-rich cocoa drinks every single day.
The advantageous effects of cocoa and dark chocolate on blood pressure seem refreshing. It’s delightful to have a delicious intervention for keeping blood pressure under control. Chocolate items are readily available sugar free for individuals concerned about diabetes and weight control.
Dark Chocolate good for diabetics
Dark chocolate as a diabetes adversary? In a limited Italian research, individuals who consumed dark chocolate (the size of a candy bar) once a day for fifteen days found their potential for insulin resistance decrease by almost half. "Flavonoids boost nitric oxide creation and that assists in controlling insulin sensitivity" states head analyst Claudio Ferri, M.D. Dr Ferri is a faculty member at the University of L'Aquila in Italy.
Keywords: nitric oxide, nitric oxide (NO), blood pressure, cocoa, flavanols, antioxidant, cocoa products, cocoa compounds, catechins, polyphenols, flavanol group, flavanol, cancer, heart disease, dark chocolate, flavanol-rich cocoa, diabetes, weight control, insulin resistance, diabetics
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