Here, for instance, is an NPR article explaining «a study that
found cocoa flavanols can help boost mood and sustain clear thinking among adults who are engaged in intense mental efforts — like students cramming, or journalists on deadline.»
Not exact matches
Compounds called
flavanols,
found in
cocoa, can help boost cognitive performance.
Half drank two beverages a day, each containing 450 mg of
flavanols (a component
found in
cocoa), while the other half consumed a single, daily beverage containing just 10 mg, Time reports.
He suggested these
findings would be of specific interest to chocolate manufacturers responding to a demand for healthier chocolate, citing Mars's CocoaVia range, which promises to deliver 375 mg of
cocoa flavanol antioxidants per serving.
our
findings suggest
flavanol - rich, low - energy
cocoa food products may have a positive impact on [cardiovascular disease] risk factors.»
In fact, one study
found that drinking hot
cocoa rich in
flavanols (read: dark hot chocolate) boosted blood flow to parts of the brain for up to three hours, improving alertness and performance on simple calculations.
A
flavanol found in the
cocoa plant and green tea, Epicatechin, generated keen interest from the supplement industry.
In another study, Harvard Medical School researchers
found that people age 50 or older who drank several cups daily of
flavanol - rich
cocoa had a «striking blood flow response» that evolved over several weeks — a 10 - 15 % increase in blood flow to the brain.
Research shows that compounds called
flavanols,
found in some dark, minimally - processed forms of
cocoa, improve blood flow to the brain.
Procyanidin C1 is the main
flavanol found in
cocoa.
«The present
findings support recent clinical trials suggesting that regular intake of
cocoa flavanols may have a beneficial effect on cognitive function, and possibly protect against normal age - related cognitive decline.»
Findings from the two studies demonstrate
cocoa flavanols reduce age - related blood vessel changes, a benefit critically important for health.
Flavanols are a naturally occurring antioxidant
found in some plants, including the
cocoa plant.
Processing with alkali is called dutching — it breaks down the
flavanol antioxidants naturally
found in
cocoa and chocolate.