Flavanols in hot chocolate increase brain power, improve cognitive ability, small studies show


We drink it: According to new research, hot chocolate makes you a clever and fast thinker.

In a study of 18 men, researchers at the University of Birmingham found that drinking cocoa improved participants’ ability to quickly solve a series of complex mental tests.

According to the study, published Tuesday in the journal Scientific Reports, in the brain-enhancing compound flavanols, which are found naturally in chocolate, the team finished tests of up to 11%, with sharp sharpness. Was also involved.

“We use cocoa in our experiment, but flavanols are extremely common in a wide range of fruits and vegetables,” said the report’s lead author, Katrina Rendeiro. “This also suggests that flavanols may be particularly beneficial during cognitively demanding tasks.”

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During the study, researchers explored how participants, who were all healthy and aged 18 to 40, reacted to brain-teasing tests before and after drinking sweet brew.

The researchers credited flavonols found in chocolate – along with increasing blood oxidation levels in the study’s participants – as well as many other fruits and vegetables.
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The team found that after drinking hot chocolate, participants’ blood oxygen levels rose threefold and this improved their test times and accuracy rates.

They also discovered that each participant’s performance improved when researchers added excess flavanols to normal hot chocolate, which, according to the study, linked brain power to oxygen levels.

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“We can combine this with our results on better blood oxidation – if you are being challenged more, your brain needs to improve blood oxygen levels to manage that challenge,” Rendeiro said.

“By better understanding the cognitive benefits of eating these food groups … we can give people better guidance on how to make the most of their dietary choices.”

This article was originally featured in the New York Post.

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