Cocoa Compounds Boost Brain Health

A number of previous studies suggest that the antioxidant compounds – notably flavanols – present in cocoa may exert a protective effect on cells in the brain.   A. Cimini, from the University of L’Aquila (Italy), and colleagues investigated the cellular mechanism for this effect by extracting phenols from commercial cocoa powder and examined their effects on cell cultures.  The team confirmed the antioxidant properties of cocoa, and more importantly demonstrated that cocoa polyphenols activate the brain-derived neurotrophic factor (BNDF) survival pathway. This observation suggests that cocoa flavanols may modulate oxidative stress that is implicated in Alzheimer’s and other neurodegenerative diseases.  The study authors conclude that: “On the light of the results obtained the use of cocoa powder as preventive agent for neurodegeneration is further supported.”