Using science to harness the power of nature
How is PhytoCacao® produced?
From the bean to the centrepiece - courtesy of Oro de Cacao
Oro de Cacao is no ordinary chocolate company - it is a pioneering Swiss company that is rethinking cocoa extraction.
Using the patented EPI+ process, which is based on cold water extraction, Oro de Cacao is able to preserve what really counts in the cocoa bean: its natural flavours and the flavanols it contains. By using this particularly gentle process, we preserve what is often lost in conventional processes: the full power of the cocoa bean in its purest form.
At Zeller, we process this pure extract into PhytoCacao® Cardio - an innovative food supplement containing flavanols for people who want to maintain their health actively and naturally.
Unique EPI+ special extract
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Only the best raw materials are carefully selected.
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According to Mayan tradition, water is added to unroasted cacao and ground.
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The gentle process protects and preserves the original ingredients.
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The cacao is separated into three components.
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Flavanol extract, cacao powder and cacao butter.
From extract to food supplement
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Flavanol extract
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Tabletting & packaging
The extract is mixed with excipients, compressed into film-coated tablets and then packed. -
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Quality Control
The product is tested using state-of-the-art analytics. -
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Research & clinical trials
The product is tested using state-of-the-art analytics. -
Food supplement
Scientifically sound and responsibly developed.
What makes EPI+ quality unique?
PhytoCacao® Cardio contains the patented EPI+ special extract, which is obtained using an innovative, gentle extraction process based on cold water extraction. This process does not require any organic chemical solvents and also preserves the heat-sensitive cocoa flavanols in particularly high concentrations.
Raw cocoa beans are naturally rich in cocoa flavanols. The content of these heat-sensitive compounds can, however, be significantly reduced by commonly used processing steps such as fermentation, roasting and conching. The antioxidant activity of the cocoa flavanols contained in cocoa beans has been investigated in numerous scientific studies - specifically with regard to the effects that processing has on it. The graph below is an example of how much the antioxidant activity of cocoa ingredients can decrease during conventional cocoa processing:
Change in antioxidant activity during cocoa processing
What effects do cocoa flavanols have on the body?
Cocoa flavanols are more than just ingredients - they are the essence of the cocoa bean. Their effect on blood vessels has been scientifically demonstrated: They help keep blood vessels elastic, thereby promoting healthy blood circulation in the process.
They work where it counts - at the very centre of blood vessels. By stimulating the production of nitric oxide, they help to widen vessel walls and improve blood flow, thus ensuring an optimum supply of oxygen and nutrients to the body's cells.
Scientifically recognised: Just 200 mg of cocoa flavanols a day help to maintain normal vascular function.
