Introduction:One of the major contributors
to impaired mental function as we age is reduced blood flow to the
brain. Not surprisingly, natural approaches designed to improve blood
flow to the brain show significant promise in the prevention and
treatment of mild cognitive impairment. A study conducted by Harvard
researchers back in 2013 shows that drinking hot cocoa should definitely
be...
Introduction:
One
of the major contributors to impaired mental function as we age is
reduced blood flow to the brain. Not surprisingly, natural approaches
designed to improve blood flow to the brain
show significant promise in the prevention and treatment of mild
cognitive impairment. A study conducted by Harvard researchers back in
2013 shows that drinking hot cocoa should definitely be added to this
list.
Of all the foods available on planet Earth, those produced from the bean of the cacao tree (Theobroma cacao) are the most magical, interesting, and delectable. The long standing love for chocolate is now being matched by scientific research on its health benefits when consumed in the right form.
Background Data:
One of the key areas of research into the benefits of chocolate consumption is its effect on cardiovascular disease.
Much of the benefits are attributed to its high content of flavanols, a
type of polyphenol – antioxidants found in foods like cocoa, tea,
berries, and wine. A growing amount of recent research suggests that:
- Chocolate flavanols are especially important in protecting against damage to cholesterol and the lining of the arteries.
- Chocolate flavanols prevent the excessive clumping together of blood platelets that can cause blood clots.
- Frequent chocolate consumption is associated with a nearly 40% reduced risk for heart disease and a 30% reduced risk for a stroke.
New Data:
To
investigate the relationship between chocolate consumption and brain
health, a group of 60 older people (aged 72.9 ± 5.4 years) without
dementia were studied in a double-blind clinical trial. The participants
drank two cups of hot cocoa per day for 30 days and did not consume any
other chocolate during the study. One group consumed a high flavonol
hot cocoa and the other group consumed a lower flavanol version.
At
the beginning of the study and then again after 30 days the
participants were given tests of memory and thinking skills, as well as
had ultrasounds tests to measure the amount of blood flow to the brain
during the tests.
What these researchers
and others are showing is that as different areas of the brain need more
energy to complete their tasks, they also need greater blood flow. This
relationship, called neurovascular coupling, plays an important role
developing dementia and/or Alzheimer’s disease.
Of
the 60 participants, 18 had impaired blood flow at the start of the
study. Those people had an 8.3-percent improvement in the blood flow to
the working areas of the brain by the end of the study, while there was
no improvement for those who started out with regular blood flow.
The
people with impaired blood flow also improved their times on a test of
working memory, with scores dropping from 167 seconds at the beginning
of the study to 116 seconds at the end. There was no change in times for
people with regular blood flow. A total of 24 of the participants also
had MRI scans of the brain to look for tiny areas of brain damage. The
scans found that people with impaired blood flow were also more likely
to have these areas of brain damage.
Interestingly,
there was no clear difference between the two study groups. In other
words, both the high and low flavanol content hot cocoa was shown to
produce benefits. This outcome is quite interesting and suggests that
flavanol molecules are not the only beneficial compounds in chocolate
and hot cocoa. Other beneficial compounds that could have contributed to
the effects noted include theobromine (a caffeine-like compound) and
arginine– an amino acid that is required in the production of nitric
oxide. Nitric oxide helps regulate blood flow, inflammation, and blood
pressure.
Commentary:
In the right form, chocolate is a true super food.
So, how do I go about gaining the health benefits of chocolate? I get
my chocolate fix is by having a big mug of hot cocao nearly everyday. My
recipe is kind of different though, I put 3 tablespoons of organic Superfood Chocolate Hot Cacao Powder and
1 tablespoon of xylitol into my mug and then I add 12 ounces of
decaffeinated coffee to it. I like it a lot! And, I also like coming
across research that supports my guilty pleasure!
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