Dr. Dante Bianchi speaks properties ciocciolato Oxicoa , a type of chocolate born in Turin, with three times the antioxidant properties of other types of chocolate polyphenols that are good for skin and body!
to call him by name that tradition requires, it is a gianduiotto extra fine dark chocolate made with a 63.5% cocoa minimum, so even the most refined connoisseurs will find satisfaction.
But the real news is that chocolate contains up to three times the antioxidants than standard chocolate. This according to a process defined kind that lets you keep during the production of cocoa and chocolate (harvesting, fermentation, drying, roasting ...) the valuable molecules that bind free radicals. The
Gianduiotto Oxicoa is so rich in polyphenols, where their presence for every sweet portion 9 grams is 220 mg, and in particular, the number of flavonoids (epicatechin in the head) is well to 138.6 mg. To have a comparison a cup of Oolong tea is recognized among the richest in antioxidants, contains about 114 mg of polyphenols.
There gianduiotto if there is hazelnut paste, hazelnut and is another food rich in vitamin E and other effective scavenger of free radicals.
Thus the collaboration between the Foundation Umberto Veronesi and Oxicoa born under the sign of sweetness and with a desire to give energy to research in Italy.
When the distribution of the product is on-line and Gianduiotto Oxicoa www.oxicoa.com is available on site. For every box sold, € 3 will benefit the Foundation Umberto Veronesi.
Website: www.oxicoa.com
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