ChocoNature The Wellness Chocolate 

Keeps you Young and Fit


Cocoa and chocolate strengthens your natural resistance against oxidative stress. The natural cocoa flavanols in chocolate protect the body against the negative effects of free radicals (brought on by stress, air pollution, etc.). They help to make you feel great and in top condition. This specific health benefit was shown in at least 16 independent human studies with cocoa and chocolate.

Oxidative stress.

Free radicals are small molecules generated during normal metabolic processes in the human body. Excessive free radical production is triggered by, for instance, stress, smoking, exposure to sunlight, air pollution, or the excessive use of alcohol. In these situations, cocoa flavanols from foods such as fruit and vegetables can help neutralise the excess of free radicals that might otherwise have a harmful effect on the body. Recent studies suggest that the consumption of cocoa flavanols can also play an important role in supporting our health and well-being as they are able to neutralise free radicals.

ChocoNat Acti-Cacao™ possible claims
  • Contains more active flavanols than standard chocolate on the market
  • Helps to maintain healthy cells by neutralizing free radicals
  • Increases the body’s ability to fight free radicals
  • Strengthens your natural defences against oxidative stress
  • Helps to protect your body by reducing (harmful) free radicals
  • Demonstrates antioxidant effects and helps to protect the cells against oxidation


Scientific proof and research

Baba S, Osakabe N, Kato Y, Natsume M, Yasuda A, Kido T, Fukuda K, Muto Y, Kondo K, 2007. Continuous intake of polyphenolic compounds containing cocoa powder reduces LDL oxidative susceptibility and has beneficial effects on plasma HDL-cholesterol concentrations in humans. Am J Clin Nutr, 85, 709-717. Cooper KA, Donovan JL, Waterhouse AL, Williamson G, 2007. Cocoa and health: a decade of research. Br J Nutr, 99, 1-11. Flammer AJ, Hermann F, Sudano I, Spieker L, Hermann M, Cooper KA, Serafini M, Luscher TF, Ruschitzka F, Noll G, Corti R, 2007. Dark chocolate improves coronary vasomotion and reduces platelet reactivity. Circulation, 116, 2376-2382. Fraga CG, Actis-Goretta L, Ottaviani JI, Carrasquedo F, Lotito SB, Lazarus S, Schmitz HH, Keen CL, 2005. Regular consumption of a flavanol-rich chocolate can improve oxidant stress in young soccer players. Clin Dev Immunol, 12, 11-17. Fraga CG, 2007. Plant polyphenols: how to translate their in vitro antioxidant actions to in vivo conditions. IUBMB Life, 59, 308-315. Hirano R, Osakabe N, Iwamoto A, Matsumoto A, Natsume M, Takizawa T, Igarashi O, Itakura H, Kondo K, 2000. Antioxidant effects of polyphenols in chocolate on low-density lipoprotein both in vitro and ex vivo. J Nutr Sci Vitaminol (Tokyo), 46, 199-204. Keen CL, Holt RR, Oteiza PI, Fraga CG, Schmitz HH, 2005. Cocoa antioxidants and cardiovascular health. Am J Clin Nutr, 81, 298S-303S. Mursu J, Voutilainen S, Nurmi T, Rissanen TH, Virtanen JK, Kaikkonen J, Nyyssonen K, Salonen JT, 2004. Dark chocolate consumption increases HDL cholesterol concentration and chocolate fatty acids may inhibit lipid peroxidation in healthy humans. Free Radic Biol Med, 37, 1351-1359. Rein D, Lotito S, Holt RR, Keen CL, Schmitz HH, Fraga CG, 2000. Epicatechin in human plasma: in vivo determination and effect of chocolate consumption on plasma oxidation status. J Nutr, 130, 2109S-2114S. Roura E, Almajano MP, Bilbao ML, Andres-Lacueva C, Estruch R, Lamuela-Raventos RM, 2007. Human urine: epicatechin metabolites and antioxidant activity after cocoa beverage intake. Free Radic Res, 41, 943-949. Scalbert A, Johnson IT, Saltmarsh M, 2005. Polyphenols: antioxidants and beyond. Am J Clin Nutr, 81, 215S-217S. Serafini M, Bugianesi R, Maiani G, Valtuena S, De Santis S, Crozier A, 2003. Plasma antioxidants from chocolate. Nature, 424, 1013. Vinson JA, Proch J, Bose P, Muchler S, Taffera P, Shuta D, Samman N, Agbor GA, 2006. Chocolate is a powerful ex vivo and in vivo antioxidant, an antiatherosclerotic agent in an animal model, and a significant contributor to antioxidants in the European and American Diets. J Agric Food Chem, 54, 8071-8076. Wang JF, Schramm DD, Holt RR, Ensunsa JL, Fraga CG, Schmitz HH, Keen CL, 2000. A dose-response effect from chocolate consumption on plasma epicatechin and oxidative damage. J Nutr, 130, 2115S-2119S. Wiswedel I, Hirsch D, Kropf S, Gruening M, Pfister E, Schewe T, Sies H, 2004. Flavanol-rich cocoa drink lowers plasma F(2)-isoprostane concentrations in humans. Free Radic Biol Med, 37, 411-421.