Scientists from the University of L’Aquila have found that cocoa and chocolate are more than just enjoyable treats—they may also support better cognitive function.
Flavonoids, a class of polyphenolic compounds found in many plant-based foods, are known for their wide-ranging health benefits. Cocoa beans are especially rich in one subgroup of flavonoids called flavanols, mainly epicatechin and catechin.
Previous studies have shown that cocoa powder can help improve cholesterol levels, support healthy blood sugar control, and reduce the risk of cardiovascular disease.
Cocoa is also high in theobromine, a compound known for its anti-inflammatory properties and its ability to help protect against conditions such as heart disease, cancer, and diabetes.
Other research has suggested that cocoa and cocoa-derived foods may help slow cognitive decline, particularly in individuals at higher risk.
In the current study, researchers examined both the short-term and long-term effects of cocoa flavanols on multiple areas of cognitive performance, including executive functions, attention, memory, and processing speed.
Their findings indicate that regular cocoa consumption is associated with improvements in general cognition, enhanced attention, faster processing speed, and stronger working memory.
The team also found that cocoa flavanols may help maintain normal cognitive function and protect against temporary cognitive impairment caused by sleep loss in healthy adults.
These results suggest that cocoa could play a meaningful role in supporting brain health and reducing the effects of age-related cognitive decline.
According to the researchers, a reasonable daily “dose” of cocoa is approximately 1 to 2 ounces (30–60 grams). Consuming more than this amount may lead to excessive calorie intake, which could counteract some of its health benefits.
Foods rich in cocoa include cocoa powder, cocoa beans, cocoa butter, and dark chocolate. Choosing products with higher cocoa content generally provides more flavanols and fewer added sugars.
The study, conducted by Valentina Socci and colleagues, was published in Frontiers in Nutrition.
