Cocoa flavanols appear to improve older people’s memory Source: Getty Images
A CHEMICAL found in cocoa could improve blood flow in a part of the brain that helps with memory, a study has found.
The research, published in Nature Neuroscience online, found that taking cocoa flavanols appeared to improve older people’s performance in memory tests. Previous studies had shown that changes in a part of the brain called the “dentate gurus” were associated with age-related memory decline.
The researchers used a specially prepared cocoa drink which gave participants either a 900mg dose of flavanols a day or a 10mg dose. Most methods of processing cocoa remove many of the flavanols.
The 37 volunteers, aged between 50 and 69, who took part in the study were given a 20-minute pattern-recognition exercise. Those given the high-flavanol drink performed significantly better.
Dr Scott Small, of Columbia University medical centre, the study’s senior author, said: “If a participant had the memory of a typical 60-year-old at the beginning ... after three months that person on average had the memory of a typical 30- or 40-year-old.”
Adam Brickman, assistant professor of neuropsychology at Columbia University, added: “When we imaged our research subjects’ brains, we found noticeable improvements in the function of the dentate gyrus in those who had the high-cocoa-flavanol drink.”
Flavanols extracted from cocoa beans had previously been found to improve neuronal connections in the dentate gyrus of mice. The high-flavanol formula used in the study has also been shown to improve cardiovascular health. The researchers warned that the product was not the same as chocolate, and people should not eat more in an attempt to benefit.
Flavanols also occur naturally in tea leaves and some fruits and vegetables, although the amounts and specific types vary considerably.
Dr Ashok Jansari, a cognitive neuropsychologist at Goldsmiths College, University of London, said the study was “exciting”, adding: “Given a globally ageing population, by isolating a particular area of the brain that is weakening in functioning as we grow older, and demonstrating that a nonpharmacological intervention can improve learning ... the authors have made a significant contribution to helping us improve our cognitive health.”
Clare Walton, of Britain’s Alzheimer’s Society, said it was unclear whether the findings could help dementia patients.
“This well-designed but small study suggests the antioxidants found in cocoa can improve cognitive performance by improving blood flow to a certain region of the brain,” she said. “This brain region is known to be affected in ageing, but as yet we don’t know whether these brain changes are involved in dementia.
“The jury is still out as to whether partaking in things high in antioxidants can improve your memory or reduce your risk of dementia.”
The Times
A CHEMICAL found in cocoa could improve blood flow in a part of the brain that helps with memory, a study has found.
The research, published in Nature Neuroscience online, found that taking cocoa flavanols appeared to improve older people’s performance in memory tests. Previous studies had shown that changes in a part of the brain called the “dentate gurus” were associated with age-related memory decline.
The researchers used a specially prepared cocoa drink which gave participants either a 900mg dose of flavanols a day or a 10mg dose. Most methods of processing cocoa remove many of the flavanols.
The 37 volunteers, aged between 50 and 69, who took part in the study were given a 20-minute pattern-recognition exercise. Those given the high-flavanol drink performed significantly better.
Dr Scott Small, of Columbia University medical centre, the study’s senior author, said: “If a participant had the memory of a typical 60-year-old at the beginning ... after three months that person on average had the memory of a typical 30- or 40-year-old.”
Adam Brickman, assistant professor of neuropsychology at Columbia University, added: “When we imaged our research subjects’ brains, we found noticeable improvements in the function of the dentate gyrus in those who had the high-cocoa-flavanol drink.”
Flavanols extracted from cocoa beans had previously been found to improve neuronal connections in the dentate gyrus of mice. The high-flavanol formula used in the study has also been shown to improve cardiovascular health. The researchers warned that the product was not the same as chocolate, and people should not eat more in an attempt to benefit.
Flavanols also occur naturally in tea leaves and some fruits and vegetables, although the amounts and specific types vary considerably.
Dr Ashok Jansari, a cognitive neuropsychologist at Goldsmiths College, University of London, said the study was “exciting”, adding: “Given a globally ageing population, by isolating a particular area of the brain that is weakening in functioning as we grow older, and demonstrating that a nonpharmacological intervention can improve learning ... the authors have made a significant contribution to helping us improve our cognitive health.”
Clare Walton, of Britain’s Alzheimer’s Society, said it was unclear whether the findings could help dementia patients.
“This well-designed but small study suggests the antioxidants found in cocoa can improve cognitive performance by improving blood flow to a certain region of the brain,” she said. “This brain region is known to be affected in ageing, but as yet we don’t know whether these brain changes are involved in dementia.
“The jury is still out as to whether partaking in things high in antioxidants can improve your memory or reduce your risk of dementia.”
The Times
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