The cocoa is attributed health benefits associated with its components, and especially to its phenolic compounds that have antioxidant properties. Some researchers have also investigated the benefits of this food for the brain and have found that it can improve cognitive function and delay memory loss in older adults, as revealed by a study conducted in 2023 by experts from Columbia University Irving Medical Center.
Now, a team of Spanish scientists, which includes specialists from the University of Granada (UGR) and the University of Malaga, has carried out an investigation to analyze how a diet enriched with cocoa can influence cerebral neuroplasticity, memory and emotional balance. Neuroplasticity is key to enjoying a good memory, adapting to new challenges and recovering from brain damage.
“Although the investigation was conducted in animal models, the findings offer promising perspectives for humans,” said researcher Sonia Melgar Locatelli, belonging to the UGR Nutrition and Bromatology Department in a note published by the University. “In an increasingly demanding world, where stress and aging affect brain functions, including quality cocoa in the diet could be an effective strategy to strengthen mental and cognitive health,” explains Melgar.
Cocoa consumption can help maintain cognitive functions
The studies of the study have been published in Food & Function and among them highlights that cocoa consumption with a high content of phenolic compounds favors neurogenesis in the hippocampus, a key brain area for memory and learning.
The researchers also observed an increase in the BDNF protein levels (neurotrophic factor derived from the brain), which plays an essential role in neuronal survival, the development of dendrites and synaptic plasticity. This suggests that cocoa can contribute significantly to the maintenance of cognitive functions.
In a previous study the researchers analyzed seven types of cocoa powder available in the Spanish market, which included five alkalized and two non -alkalized varieties, selected depending on their nutritional profile. The results showed that non -alkalized cacaos contained remarkably higher levels of phenolic, procyanidine and antioxidant compounds compared to alkalized ones. Based on this analysis, two types of cocoa were chosen for the preclinical study: one with a high phenolic content (HPC) and another with a low phenolic content (LPC).
In addition to enhancing neurogenesis, cocoa consumption also showed benefits related to memory and stress regulation. In an object recognition test, the cognitive performance of the mice that consumed the HPC diet was significantly higher than those fed with a standard or low diet in phenolic compounds.
“In a world where stress and aging affect brain functions, including quality diet cocoa could be an effective strategy to strengthen mental and cognitive health”
On the other hand, in the forced swimming test that is used to evaluate responses associated with stress, mice that consumed cocoa presented behaviors that could indicate better stress management or a more efficient use of energy resources. “However, more studies are necessary to fully understand these observations and determine if cocoa consumption has a significant impact on the response to challenging situations,” they explain from the research team.
“In short, cocoa, beyond being a culinary pleasure, is emerging as a natural ally to enhance brain health. The ability of their phenolic compounds to stimulate neurogenesis, reinforce memory and improve emotional management make it a valuable resource to face the challenges of modern life and preserve an agile and healthy mind over time, ”concludes the researcher of the UGR Sonia Melgar.
Source: University of Granada (UGR)
