According to a recent study from the University of Illinois, the flavanols present in cocoa strengthen the blood vessels in the brain, boosting our cognitive capacities.
Cocoa is good for the brain
In addition to being good for morale, cocoa has many virtues: cardiovascular improvement, antioxidant action, anti-stress, slowing down and protecting our cells, and according to a recent study, it is good for the brain!
According to a study published in the journal Scientific Reports, the flavanols present in cocoa beans stimulate oxygenation of the brain, thus improving our cognitive capacities. Flavanols are known to strengthen blood vessels and promote blood flow. The authors thus sought to know if these effects apply to the brain: “ Flavanols are small molecules found in many fruits and vegetables, as well as in cocoa. They give fruits and vegetables their bright colors, and they are known to be beneficial for vascular function. We wanted to know if flavanols are also beneficial for the cerebral vascular system and if this could have a positive impact on cognitive function. Says Catarina Rendeiro, researcher and lecturer in nutritional science at the University of Birmingham. She led this study with psychology professors Monica Fabiani and Gabriele Gratton at the University of Illinois at Urbana-Champaign.
A study in favor of flavanols
The 18 healthy participants were divided into two groups: one was given cocoa rich in flavanols while the other was given processed cocoa with a very low level of flavanols. Two hours later, the participants breathed in air with 5% carbon dioxide – about 100 times the normal concentration in the air, increasing the participants’ blood flow to the brain. As a result, oxygenation in the frontal cortex was faster for the group with a high cocoa content and their results on the various complex tasks assigned were better.
In addition, 14 participants indicated that they saw an improvement in their cognitive functions after consuming flavanols. Catarina Rendeiro explained that “ peak oxygenation levels were more than three times higher in high flavanol cocoa compared to low flavanol cocoa, and the oxygenation response was about a minute faster “. Regarding the 4 participants who did not see any improvements, the researcher indicates that they “ already had the highest oxygenation responses initially, this may indicate that those who are already fairly fit have little room for improvement “.
To conclude, ” previous studies have shown that eating foods rich in flavanols may benefit vascular function, but this is the first time that a positive effect on cerebrovascular function and cognitive performance has been found in young adults in good health »Reveals Catarina Rendeiro.
