It’s a rich source of antioxidants: The environment is full of free radicals (pollution particles, etc.) that wreak havoc on the skin. However, loading up skin with anti-oxidants in coffee protects it and bolsters the skin’s natural defenses.
In fact, a study showed that coffee bean extracts can be responsible for skin cell energy preservation due to its free-radical properties.”
It protects against harsh sun rays: UVB is harmful and may even lead to more complicated and life-threatening skin diseases. Protecting your skin with caffeine may protect it against UV carcinogens.
According to another study, caffeine actually inhibits the DNA damage response to protect skin against the adverse effects of UVB. The inhibition of DNA damage response may offer a therapeutic option for nonmellanoma skin cancer.
It makes skin smooth and bright: Because of its qualities that signal tissue repair, coffee plays a crucial role in regulating cell regrowth, leading to retained hydration (increased collagen) and increased skin elasticity.
It enhances circulation: When coffee promotes blood circulation, it leads to skin being healthy and energized, effectively reducing swelling of tissue and de-puffing areas of the skin.
Cocoa powder and dark chocolate can help improve blood circulation, according to the European Food Safety Authority (EFSA).
The Swiss group, Barry Callebaut, the world’s largest maker of chocolate products, which supplies food companies such as Nestle and Hershey with cocoa and chocolate products, said on Tuesday that it had provided evidence to EFSA that eating 10g of dark chocolate or its equivalent in cocoa that were high in flavanols helped blood flow.
If the European Commission signs off on the EFSA ruling, the company and its customers would have the right to use the health claim on packaging for products such as chocolate drinks, cereal bars and biscuits, the company said.
“As the first company receiving such a health claim, we see new market potential both for us and for our customers,” Chief Executive Juergen Steinemann said in a statement.
For the clinical studies it conducted to back up the claim, Barry Callebaut said it used a special process to make cocoa products that maintains the flavanols, which are usually mostly destroyed during conventional chocolate-making.
In an opinion posted on the EFSA website, a scientific panel concluded that a cause and effect relationship had been established between the consumption of cocoa flavanols and the maintenance of normal vasodilation, which aids blood flow.
A string of scientific studies in recent years have shown the potential for health benefits from eating chocolate. Research last year suggested it might be associated with a one-third reduction in the risk of developing heart disease.
The European Union has been clamping down on health claims for food products, approving only some 200 out of over 2 500 applications earlier this year and giving food companies until the end of 2012 to remove any rejected claims.