STU DIM/Ccolata and coffee to live longer

Chocolate and coffee to live long. This is the conclusion of a recent study in Germany. However, these two elements need an additional third - the zink. If we add the latter to coffee and chocolate, we activate a complex process that slows down aging.

This combination eliminates the internal “restreet”, which we naturally accumulate over the years and which is related to many diseases, from cancer to cloud Alzheimer's.

Zink is a relatively safe supplement even in high doses and can be taken regularly to slow down the aging process, German researchers say.

Chocolate, wine, coffee, and tea contain antioxidants known as polyphenole, which combat cell injuries.

Erlangen University researchers in Nuremberg found that the Zink activates polyphenolin. This results in protection from the gas produced from cell remains. This gas could harm the human being and is thought to play a key role in the aging process.

It also relates to inflammation that causes diseases such as cancer or Alzheimer's. Polyphenols effectively fight this gas, while when combined with zikn, they create a megacomplex, effectively rejecting its negative impact on the organism.

This study, published in the magazine “Nature Chemistry”, is the first to analyze the effects of this enzyme, without using the chemical properties of metals such as iron or copper.

Too much exposure to the latter can cause so - called internal stress. The large amount of iron is related to liver disease, diabetes, and even heart problems, while the high amount of copper can cause fever, anemia, and low blood pressure.

As a way to combat their effects, the Zink can turn into supplements that attach to these foods in the future. (TemA TV)