Our Technology

Cacao is rich in antioxidant molecules (flavanols such as epicatechin) which neutralize free radicals within the body’s cells. Highly reactive free radicals can damage important aspects of cell function and are thought to be an important causative factor in ‘metabolic syndrome’ (a cluster of modern lifestyle disorders which includes hypertension, atherosclerosis, stroke, diabetes, increased incidence of cancer).

A particularly exciting recent tranche of research publications indicate that antioxidant molecules and other constituents of cacao may be neuroprotective, and improve cognitive function in animal and clinical

studies. The flavonoid molecules (found in high concentrations in cacao) promote neuronal survival and synaptic plasticity (which underlies the formation of memories). The cacao flavonoid, Epicatechin, improves various aspects of cognition in animals and humans. Molecular studies indicate that cacao inhibits the formation of abnormal amyloid which forms the senile plaques present in the brains of Alzheimer patients.

We have been focused on applying the cardiovascular and neuroprotective qualities of the powerful stimulants and complex chemicals either individually or aggregately to new and radically different delivery platforms and mediums