Researchers reported daily intake of flavanols increased vasodilation among the participants, as well as decreasing blood pressure and improving their cholesterol profile. After calculating their Framingham Risk Score, a measure of the 10-year risk for developing CVD, researchers saw a 22 percent reduction for CVD risk and 31 percent drop in the risk of having a heart attack among participants who consumed flavanols.
“The reduction seen in risk scores suggests that flavanols may have primary preventive potential for CVD,” Kelm said.”
“Cocoa powder and chocolate contain numerous substances among which there is a quite large percentage of antioxidant molecules, mainly flavonoids, most abundantly found in the form of epicatechin. These substances display several beneficial actions on the brain…
Chocolate also induces positive effects on mood and is often consumed under emotional stress. In addition, flavonoids preserve cognitive abilities during ageing in rats, lower the risk for developing Alzheimer’s disease and decrease the risk of stroke in humans…”
“April 25 (UPI) — Consuming dark chocolate has several benefits to brain function, including reducing stress levels and inflammation, and improving mood, memory and immunity, according to two studies…
In the past, research has shown that cacao is a major source of flavonoids. Because they are extremely potent antioxidants and anti-inflammatory agents, flavonoids benefit brain and cardiovascular health, the researchers said…
He noted the higher the concentration of cacao, the more positive the impact on cognition, memory, mood, immunity and other beneficial effects.
One study was how dark chocolate affects human gene expression, including immune response, neural signaling and sensory perception.
The other study examined how cacao enhances neuroplasticity for behavioral and brain health benefits…”
“Cocoa flavanol consumption improves cognitive function, blood pressure control, and metabolic profile in elderly subjects”
Dentate gyrus, high flavanol intervention, cognition? Why can’t researchers just tell us what we want to know? The point of the study linked and excerpted below is that flavanol rich dark chocolate helps the aging brain work better.
I started eating dark chocolate because I watched a Ted Talk where the speaker referred to it “daily non-toxic chemotherapy.” I’m a cancer survivor who wants to stay cancer-free. In addition, I read an study explaining that dark chocolate is heart-healthy. Thank you Dr. Bill Li.
Consumerlab.com, an independent testing service found Endangered Species Chocolate Natural Dark Chocolate with 88% Cocoa to be the lowest-cost dark chocolate per 200 mg of flavanols. ESCNDC is now my brand of dark chocolate.
ConsumerLab.com Flavenol/Dark Chocolate Report (must be a member to read)-
Yes, milk chocolate is sweeter than dark chocolate. However, dark chocolate has less cocoa butter and is a lot less fattening. I’ve been eating dark chocolate for awhile now and I find it satisfying- I find milk chocolate to taste too sweet.
“The dentate gyrus (DG) is a region in the hippocampal formation whose function declines in association with human aging and is therefore considered to be a possible source of age-related memory decline…
A high-flavanol intervention was found to enhance DG function, as measured by fMRI and by cognitive testing. Our findings establish that DG dysfunction is a driver of age-related cognitive decline and suggest non-pharmacological means for its amelioration.”
Cocoa flavanol consumption improves cognitive function, blood pressure control, and metabolic profile in elderly subjects: the Cocoa, Cognition, and Aging (CoCoA) Study—a randomized controlled trial1,2,3,4
“Background: Recent evidence has indicated that flavanol consumption may have many health benefits in humans, including improved cognitive activities.
Objective: The aim was to evaluate the effect of flavanol consumption on cognitive performance in cognitively intact elderly subjects…
Conclusions: This dietary intervention study provides evidence that regular CF consumption can reduce some measures of age-related cognitive dysfunction, possibly through an improvement in insulin sensitivity. These data suggest that the habitual intake of flavanols can support healthy cognitive function with age…”