Chocolate - to prevent deterioration of fat in the blood

 Chocolate mm to prevent deterioration of fat in the blood of this argument is the United States
nutritionist Jane. Capper's, he said: One of the main component) is the antioxidant EGCG, which is known to exist in the black tea and green tea in antioxidant components. Japanese researchers juice from different origin cocoa polyphenol content was detected in 7% m13%, which means that chocolate is probably to stop hateful lipid peroxidation, thereby preventing damage to cell membranes, or hardened, while preventing deterioration of fat in the blood. Further study showed that the purified out from the polyphenols in chocolate by adding human Indeed, blood samples can inhibit free radical damage to cells. natural medicine | chocolate, bittersweet chocolate mm to listen to the voices of real understanding of chocolate
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