AGING SUCCESSFULLY
Xocai Products
Xocai Products

 

We all want results.  If you are concerned about aging successfully, this product delivers.  The term “aging successfully” could mean a lot of things, but for simplicity we define it here as: (1) providing nutrients to the cells for proper functioning, (2) helping the immune system (especially the liver) operate efficiently, (3) providing ample antioxidants to fight free radicals, (4) strengthening the cardiovascular system, (5) aiding the brain and nervous system, (6) providing energy (food as fuel), and (7) giving the body and mind a sense of well-being.  A TALL ORDER? YES, BUT WELL WORTH THE EFFORT.  Most nutrients in dark chocolate, the Açai berry and blueberry cannot be manufactured nor stored in the body.  For optimal health they should be ingested daily.  A dark chocolate and Açai complex taken regularly can help your body age successfully—here are 22 exciting ways how.

 

22 Reasons

To Eat & Drink Dark Chocolate & Açai Daily

  1. MORE NUTRITIOUS 
    Unprocessed dark chocolate standardized for potency and purity is an excellent replacement for other candies (including white and dark chocolate).
  1. CONTAINS FIBER
    Both chocolate and Açai contain fiber, which aids the body’s digestive system, carrying proper nutrients and elimination wastes.  Also, healthy chocolate has no trans-fatty acids.
  1. BALANCES CHOLESTEROL
    Quality dark chocolate may help balance good and bad cholesterol.  These “nuggets” of health have no cholesterol.
  1. MAY AID WEIGHT LOSS
    A recent study from Japanese researchers found that cocoa consumption may prevent weight gain through several mechanisms, including gene regulation. (1)  Cocoa’s potential mood-elevating chemicals may also help people feel more energy and want to exercise more, which will also contribute to weight loss.
  1. SCAVERNGES FREE RADICALS
    Cocoa is literally teeming with antioxidant compounds.  Açai and blueberries provide strong antioxidant support as well.  Free radicals, also known as oxidants, are unbalanced atoms or molecules that are missing electrons.  They go on a rampage and destroy anything they touch.  Phytonutrients like flavonoids found in Açai neutralize free radicals.  They aid the body in millions of ways.
  1. PROVIDES THE BUILDING BLOCKS OF CELLS
    This blend is loaded with protein and amino acids, blended with and carried by plant fibers for maximum absorbency.

If you have high blood pressure, a daily bar-sized serving of flavonol-rich dark chocolate might lower your blood pressure and improve insulin resistance. (2)

  1. MAY REDUCE BLOOD PRESSURE
    In a recent study, participants enjoyed a twelve-point reduction in systolic (top) blood pressure.

  1. LOWERS BAD CHOLESTEROL
    The study also showed an average 13% drop in levels of LDL (bad) cholesterol.
  1. SUPPORTS VASCULAR SYSTEM
    Dark chocolate improved the health of blood vessels in study participants by making arteries more relaxed and responsive.
  1. IMPROVES INSULIN LEVELS
    The measurement of sensitivity (predisposition to diabetes) was also improved in the patients.
  1. SUPPLIES THE BODY WITH CRUCIAL MINERALS
    Magnesium is essential in over 300 biological reactions in the body, and important for energy production.  Heart, nerves, muscle functions, bone health, and blood clotting are dependent upon adequate magnesium.
  1. CHOCK-FULL OF ANTIOZIDANTS
    Chocolate, Açai berry and blueberry are loaded with antioxidants.  A nugget or square has an impressive ORAC (Oxygen Radical Absorbance Capacity) reading of 3,120.  Açai contains 25 times the antioxidants of grapes.
  1. REPAIRS AND RESTORES OTHER ANTIOXIDANTS
    Many antioxidants become weakened or are destroyed, but powerful antioxidants found in dark chocolate repair and strengthen the whole antioxidant network.  In order for an antioxidant to be considered “powerful” or “super” they must meet the following criteria: (1) stop oxidative chain reactions—even in small dosages; (2) repair other weakened antioxidants; and (3) restore these antioxidants without becoming weakened themselves.
  1. FIGHTS PATHOGENS
    As pathogens, antigens, mutagens and carcinogens enter the body or are created by the body’s own metabolism, they wreak havoc on cell membranes and mitochondrial DNA, which is 15 times more susceptible to DNA damage than the nucleus DNA.  The Phytonutrients in cacao and Açai fight back, slowing down or eliminating oxidative stress.
  1. RICH IN POLYPHENOLS
    Both cocoa and Açai berries are very rich in polyphenols—a broad group of plant nutrients that act as antioxidants, relieve inflammation, protect against radiation, and perform many other helpful duties.
  1. CLEANSES AND DETOXIFIES
    Both cocoa and the Açai berry have enjoyed centuries of use as a food staple and in folk medicine to cleanse and detoxify the body.
  1. PROTECTS THE BODY’S 75 TRILLION CELLS
    The various phytochemicals in cocoa and Açai can protect the body’s cells in many ways.  For instance, research suggests that these phytochemicals may be able to normalize the health of endothelial cells, thereby reducing the risk of different forms of cardiovascular disease. (3)  Other studies show a potential ability of these phytochemicals to inhibit the carcinogenic activity of cells. (4,5,6)  Because most disease originates at a cellular level, it is vital to protect the health of and optimize the function of the body’s many cell.
  1. FIGHTS INFLAMMATION
    The powerful polyphenols nutrients in cocoa and Açai (including catechins, proanthocyanidins and vitamins C and E) are known to be able to inhibit different inflammatory mechanisms.  This is important because a growing body of research shows that chronic inflammation is strongly linked to various conditions ranging from cancer and cardiovascular disease to diabetes and dementia. (7)
  1. SUPPORTS MENTAL FUNCTION
    A long list of diseases are now associated with free radicals, none more insidious than neurodegenerative conditions such as dementia, Alzheimer’s, and Parkinson’s  Good cells die from lack of proper nutrition.  Cells mutate from free radical attacks.  Several studies indicate that cocoa may help protect the brain and improve cognitive function. (8)
  1. PROVIDES OMEGA-3 FATTY ACIDS
    Omega-3 fats belong to a class of nutrients called essential fatty acids.  We know that most Americans are severely lacking in omega-3s, and increasing rates of various conditions could be a result of this deficiency.  Studies suggest that essential fatty acids like omega-3 fatty acids can help improve brain function, protect against inflammation, reduce the risk of cardiovascular disease and promote immune function.
  1. PROTECTS THE HEART
    Many of the phytochemicals in cocoa and Açai support the heart muscles, strengthen blood vessel walls, and may inhibit atherosclerosis, thereby reducing the risk of edema, stroke, and heart failure.  These polyphenols can help clear the arteries. (9, 10, 11)
  1. BOOSTS SENSE OF WELL-BEING
    Various chemicals found in cocoa create a sense of happiness and well-being.  Theobromine and anandamide are two chemicals that contribute to enhanced mood. PEA also contributes to a feeling of euphoria, and possibly even acts as an aphrodisiac.  Some research suggests that cocoa consumption can increase dopamine and serotonin activity in the brain.

 

Reference:

1.        Matsui N, et al. Nutrition. 2005 May;21 (5):594-601

2.        Grassi D, et al. Hypertension. 2005 Aug:46 (2):398-405

3.        Fisher ND, Hollenberg NK> J Hypertens. 2006 Aug:24(8):1575-80

4.        Yamagish M, et al. Cancer Lett. 2002 Nov 28; 185 (2):123-30

5.        Ramlijak D, et al. Mol Cancer Ther. 2005 Arp:4 (4):537-46

6.        Lee KW, et al. J Nutr. 2006 May;136 (5):1150-5

7.        Selmi C. et al. J Cardiovasc Pharmacol. 2006; 47 Suppl 2:S163-71;discussion S172-6. Review

8.        Heo HJ, Lee CY. J Agric Food Chem. 2005 Mar 9;53 (5):1445-8

9.        Heiss C, et al. J Cardiovasc Pharmacol. 2007 Feb; 49 (2): 74-80

10.     Wang-Polagruto JF, et al. Cardiovasc Pharmacol. 2006:47 Suppl 2: S177-86; discussion S206-9

11.     Engler MB, Engler MM Nutr Rev. 2006 Mar:64 (3): 109-18. Review.