01 Jun 2017


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cacao beans 1

According to recent studies naturally occurring flavanols found in cocoa may reverse memory decline by as much as 20 or even 30 years.

For one study, 37 healthy individuals aged 50-69 were randomized to either consume a high-flavanol diet containing 900 mg of flavanols each day or follow a low flavanol diet containing only 10 mg of flavanols each day.

After undergoing brain imaging and participating in memory tests, it was found that participants who followed the high-flavanol diet demonstrated improved function in the dentate gyrus, compared with those who followed the low-flavanol diet. Furthermore, participants in the high-flavanol group performed much better on memory tests.

In another Italian study of 90 healthy 61- to 85-year-olds, after eight weeks, people who consumed medium and high amounts of cocoa flavanols every day made significant improvements on tests that measured attention, executive function, and memory, compared to those consuming a low amount of flavanols

How do they work?

Flavanols in cocoa have been studied for many years. They have been shown to facilitate brain cell connections and survival, and protect brain cells from toxins or the negative effects of inflammation, improve blood flow to the brain, reduce blood pressure, prevent blood clots, and fight cell damage.

Flavanols are a type of plant nutrient found in many foods and drinks, such as tea, red wine, blueberries, apples, pears, cherries, and peanuts. They are particularly abundant in the seeds of the cacao tree—cacao beans. Fermenting, drying, and roasting cacao beans yields cocoa powder, which is used to make chocolate.