The Anti-Aging Chocolate

‘Esthechoc’ Proven to Reduce Wrinkles; Transforms Middle-Aged Women’s Skin to Look Like In Their 20s or 30s

Worried about wrinkles and sagging skin? A newly-invented chocolate brand named, ‘Esthechoc’, from a Cambridge University spin-off lab raised hopes among aging women who want to slow down the aging process without cosmetics.

According to The Telegraph, Esthechoc is the brainchild of Dr Ivan Petyaev, a former researcher at Cambridge University, and founder of biotech firm Lycotec. Petyaev and other researchers claimed that it took them at least 10 years to scientifically test the potency of the wonder chocolates among 3,000 people who went through an experiment.

In a statement, the company said: “Esthechoc is the result of 10 years of extensive independent research on cocoa polyphenols and free radicals, as well as clinical exploration and numerous trials. Over 3,000 patients have participated in medical research and clinical tests.”

The anti-aging properties of cocoa has been known for centuries now but “Cambridge Beauty Chocolate” is different from the rest as the makers assured that it contains 70 percent cocoa dark chocolate with its supply of antioxidants astaxanthin and cocoa polyphenol. Want to have a pinkish glow? The Esthechoc is said to contain 300 grams fillet of Alaskan salmon which keeps goldfishes and flamingos pink and healthy.

During their experimental phase, the scientists asked volunteers to make the chocolate as part of their daily sustenance for four weeks. After four weeks, the volunteers were happy of the results.

“We used people in their 50s and 60s and in terms of skin biomarkers we found it had brought skin back to the levels of a 20 or 30 year old. So we’ve improved the skin’s physiology,” Petyaev said in a report by The Telegraph.
Aside from being an antioxidant, the wonder chocolates also improves circulation and had never been a burden to dieters or people with diabetes or hyperglycaemia as it only contained 38kcal.

As reported, Esthechoc will be distributed in certain markets next week. It will also be introduced at the Global Food Innovation Summit in London.