According to a study conducted by scientists from the University of L’Aquila, cocoa and chocolate can have numerous health benefits, especially when it comes to cognition.
Cocoa is rich in flavonoids, a class of polyphenolic compounds that are known to have various health benefits.
Flavonols, a subclass of flavonoids found in cocoa beans, particularly epicatechin and catechin, are believed to be responsible for many of the health benefits associated with cocoa.
Previous research has suggested that cocoa powder can help improve cholesterol and blood sugar levels, reduce inflammation, and lower the risk of heart disease, cancer, and diabetes.
In addition, cocoa and cocoa-derived foods have been found to have the potential to reduce cognitive decline, especially in those at risk.
The current study reviewed the short-term and long-term effects of cocoa flavanols on various cognitive abilities, including attention, memory, processing speed, and executive functions.
Researchers found that frequent cocoa intake was associated with improved cognitive function and attention, processing speed, and working memory.
Cocoa flavanols were also found to enhance normal cognitive functioning and have a protective role on cognitive performance and heart function impaired by sleep loss in healthy individuals.
The recommended “dose” of cocoa is approximately 1 to 2 ounces or 30-60g per day. Foods rich in cocoa include cocoa butter, cocoa beans, cocoa powder, and dark chocolate.
Consuming more than the recommended amount may lead to consuming too many calories.
Overall, these findings suggest that cocoa can be an effective tool in preventing age-related cognitive decline and maintaining normal cognitive performance in healthy individuals.
The study was published in Frontiers in Nutrition and conducted by Valentina Socci et al.
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