Know Your Herbal Chemistry

A herbalist should be fully aware of details about the pharmacology of herbs, a basic understanding of it is more than enough. Herbs are used for healing the human body, they are considered to be holistic agents, and they are used on a physical and biochemistry level. Many pharmacologists try to find out the constituents … Continue reading Know Your Herbal Chemistry

Herbs For A Healthy Heart

Cholesterol, poor circulation, and high blood pressure can prevent the heart from running smoothly. Thankfully, nature provides herbal remedies to support this vital life source and keep it running optimally. When we talk about vitality in body, mind, and spirit, no organ takes center stage with more panache than the heart. Its rhythmic beating helps … Continue reading Herbs For A Healthy Heart

Meta-analysis Finds Cocoa Flavanols Can Improve Both Lipid Metabolism and Insulin Resistance

Cocoa (Theobroma cacao, Malvaceae) Flavanols Cardiometabolic Diseases Biomarkers Systematic Review/Meta-analysis Cardiometabolic diseases, such as cardiovascular disease and diabetes, are worldwide health concerns. Previous studies have shown that the consumption of chocolate (Theobroma cacao, Malvaceae) reduces the risk of cardiovascular disease, hypertension, metabolic syndrome, and diabetes. Chocolate, cocoa, or their flavanol compounds may also attenuate blood … Continue reading Meta-analysis Finds Cocoa Flavanols Can Improve Both Lipid Metabolism and Insulin Resistance

Beneficial Cardiovascular Effects of Cocoa Flavanols Are Enhanced by Methylxanthines

Cocoa (Theobroma cacao, Malvaceae) Flavanols Methylxanthines Cardiovascular Function Cocoa (Theobroma cacao, Malvaceae) flavanols (CFS) have been shown to exhibit beneficial cardiovascular effects. The authors suggest that other compounds in foods that contain flavanols, such as methylxanthines, could also help improve vascular functions. In cocoa, the main methylxanthines are theobromine and caffeine. Conducting 4 randomized, double-masked, … Continue reading Beneficial Cardiovascular Effects of Cocoa Flavanols Are Enhanced by Methylxanthines