A study funded by the chocolate company, Mars, found that high amounts of cacao flavanols could improve older people’s ability to distinguish one complex pattern from another. Flavanols are antioxidants found in various plants. Its antioxidant activity can be highly beneficial to help maintain a healthy mind and body by fighting free radicals. Based on an article that appeared on Science News, thirty-seven adults ages 50 to 90 who consumed 900 mg of flavanols experienced increased blood flow in the hippocampus, an area in the brain associated with learning and memory. The study does not support the idea that regular chocolate is good for you. Most flavanols are destroyed during the chocolate manufacturing process. Instead, the consumption of cacao nibs (roasted cacao beans broken in small pieces) added to snacks, desserts, or baked goods will increase the nutritional value. Raw cacao powder will do the same if added to different shakes or drinks. The authors of the study hypothesize that high quantities of flavanols might help prevent cognitive decline.
Renzo J. Bustamante-Wendorff, B.S., M.S.
Research & Development
References: New Scientist, August 31 – September 6, 2019
https://naturagenics.com/Eng_Featured/cacao-powder.html
