Cocoa prevents memory impairment



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A team from the Medical Center Columbia University (CUMC) have identified a new benefit of cocoa. Although more than cocoa, should speak of a bioactive substance, flavanols, which are abundant in grains of the edible vegetable and other foods, and now have demonstrated to slow the typical cognitive impairment, especially the difficulty of remembering – associated with age.

The study deserves attention also because it has also shown empirically that oversights are accentuated as we met years are directly related to the stiffness of a small area of the brain called the dentate gyrus. For three months, neuroscientists CUMC provided a diet rich in flavanol (900 mg daily) to 37 healthy people from ages 50 to 69, while the rest only took 10 mg daily.

Then they analyzed images of blood flow in their brains, and they had no doubts: the jagged turns of taking more flavanols showed increased metabolic activity. They also scored significantly higher on tests of retention.

“If a volunteer had a memory of a typical sixties before the diet rich in flavanols, at study completion could happen in this aspect by an individual 30 or 40 years,” has come to declare Scott A. Small, one of the authors of the research.



CAMU CAMU Another Peruvian Superfood


Camu  Camu

Great content of Vitamin C.
With the content of serine.
For every 100 grams contains 7.1 milligrams of potassium.
thanks to its antioxidant properties.
Because of the high content of vitamin C helps block
the formation of affected areas.

Halloween whit Quinoa Muffins

In these days where young and old participate, have fun preparing some delicious Quinoa Muffins.



Yield: 12

1 cup all-purpose flour
1 cup quinoa flour Inka Millenium
1 1/2 tablespoon baking powder
1 pinch of salt
2 eggs
1 cup milk
1 teaspoon vanilla extract
120 gr melted butter
1/2 cup confectioners’ sugar

Preparation: 10 mins> Cooking time: 20 mins> Ready in: 30 mins

Preheat oven to 200 C (moderate-severe). Spray a 12-muffin pan with cooking spray (or if you want, you can put paper liners). Book.
Sift flour, baking powder and salt all together in a bowl. Add the sugar.
In another bowl, lightly beat the eggs, then the milk, melted butter andthe vanilla essence. Slowly add the flour to the bowl, mixing with a wooden spoon until you have integrated all ingredients. Fill muffin molds until 2/3 of the total. Bake for 20 minutes until golden and firm to the touch.
Let cool for 5 minutes before turning the muffins, then let cool completely on wire rack.
For decoration use elastic dough with the colors and shapes you want.


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