SkinSelfRenewal Blog

Previously Mohsen Meydani, from Tufts University (Massachusetts, USA), and colleagues have shown that phenolic antioxidants in oats obstruct the ability of blood cells to stick to artery walls. In new research, the team has found that another oat compound, avenanthramides, decrease the expression of pro-inflammatory cytokines. The study provides additional indications of the potential health benefit of oat consumption in the prevention of coronary heart disease beyond its known effect through lowering blood cholesterol.
“Oats: Cooling Inflammation and Unhealthy Cell Proliferation.” Agricultural Research Magazine, February 2010, ,Vol. 58, No. 2, page 10.

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Chocolate May Combat Stroke Risk
Posted on 2010-02-25 06:00:00 in Functional Foods | Stroke |
"Rich in flavonoids, a potent type of antioxidant, chocolate has been found by previous studies to beneficially impact the risk of cardiovascular disease. Sarah Sahib, from McMaster University (Ontario, Canada), and colleagues analyzed various studies involving chocolate consumption to ascertain its effects on stroke risk. One study revealed an association with stroke for chocolate consumption once a week as opposed to none per week, with another study suggesting that flavonoid intake from eating chocolate weekly lowered death caused by a stroke. The team concludes that: “Higher flavonoid intake from chocolate sources may be associated with lower incident risk of stroke and stroke-related mortality"
 Great news for us chocolate lovers!, BUT it is not the milk chocolate low in cacao and high in milk fat and sugar. I get a daily dose of 100% organic cacao of 80% concentration.