SaiChé: discover the benefits of Chickpeas, Pumpkin and Chilli!

25 May 2023
SaiChé: discover the benefits of Chickpeas, Pumpkin and Chilli!

Healthy nutrition, sustainable nutrition, proper nutrition, vegetarian nutrition, vegan nutrition... How many questions do we usually ask ourselves? Now comes an answer!

SaiChé is the new line "Percorso Salute" (“Health Path”) designed for your well-beingand signed Cottintavola: all the benefits of nature in specially designed formulations to be healthy, combined with a unique taste capable of conquering every palate! Because in the Cottintavola philosophy “good” means pleasure and well-being together.

SaiChé… Chickpeas, Pumpkin and Chilli, being a source of zinc, help protect cells from oxidative stress and thus inflammation? Yes, scientific studies confirm this!

  • Chickpeas: various studies have shown that legumes are good antioxidants; the polyphenols, phytonutrients and vitamins present in chickpeas help reduce oxidative stress and combat damage caused by free radicals. 
  • Pumpkin: thanks to its low-carbohydrate and low-calorie intake gives many benefits to our health: containing carotenoids, it is a valuable ally for protecting the skin from sunburn and sun rash; the bromine and magnesium content makes pumpkin ideal for those with insomnia problems.
  • Chilli: generates positive effects on cholesterol levels, contains vitamin C, which strengthens the immune system, and capsaicin and its receptor (contained in chilli peppers) are known to counter inflammation, oxidative stress and pain sensation.

SaiChé is a completed and varied range, to satisfy many different wellness and taste requirements: discover them all to vary your diet in a healthy and balanced way, according to your needs!


• Becerra-Tom as N, es Díaz-Lopez A, Rosique-Esteban N, et al. Legume consumption is inversely associated with type 2 diabetes incidence in adults: A prospective assessment from the PREDIMED study. Epub ahead of print 2018. DOI: 10.1016/j.clnu.2017.03.015.
• In vitro antioxidant activity of extracts from common legumes - Yan Zhao et al. Food Chem. 2014.
• The emerging role of spicy food (capsaicin) in autoimmune diseases - Yaxiong Deng et al. Autoimmun Rev. 2016 May.