Ginger contains two important active ingredients, gingerol and shogaol, which have the effect of dilating blood vessels on the surface of the body, helping the body warm up. When ginger is heated, gingerol will turn into shogaol, thereby increasing blood flow to the heart and digestive system, helping to warm the whole body. Both active ingredients support blood circulation, which is slow but can last 3-4 hours after eating.
In addition, ginger also has the ability to inhibit enzymes that cause vasoconstriction, thereby helping to dilate blood vessels and stabilize blood pressure. Meanwhile, cocoa, especially pure cocoa, is rich in flavanol, which helps the body create nitric oxide, a substance that dilates blood vessels and maintains the elasticity of blood vessel walls.
Thanks to that, blood pressure is better regulated. When ginger and cocoa are used together, these two ingredients support each other, helping to stabilize blood pressure more effectively.
As we age, the amount of nitric oxide in the body gradually decreases, causing poor blood circulation and contributing to aging. Supplementing cocoa and ginger helps improve blood circulation, increase blood flow to the brain, reduce fatigue, and support increased concentration and cognition.
In addition, both ginger and cocoa also help stimulate insulin secretion, support lowering blood sugar, reducing bad cholesterol, increasing good cholesterol, thereby reducing the risk of atherosclerosis, stroke and heart attack.
How to make ginger cocoa:
Blend 5 grams of pure cocoa powder with 200 ml of hot water, then add 5 grams of ginger, stir well and enjoy.
