Victualing chocolate customarily ‘improves brain function’ according to incipient study
Good news for chocolate doters: victualing the saccharine treat has been found to have a positive sodality with cognitive performance, according to an incipient study.
Published in the journal Appetite, researchers used data amassed from a Maine-Syracuse Longitudinal Study (MSLS), in which 968 people aged between 23 and 98 were quantified for dietary intake and cardiovascular risk factors, as well as cognitive function.
The researchers found that conventionally victualing chocolate was significantly associated with cognitive function “irrespective of other dietary habits”.
More frequent chocolate consumption was “significantly associated with better performance on [cognitive tests including] visual-spatial recollection and organisation, working recollection, scanning and tracking, abstract reasoning, and the mini-noetic state examination”.
Cocoa flavanols, a subgroup of flavonoids, which are found in chocolate, are associated with the positive cognitive function.
High calibers of flavanols are found in dark chocolate but less so in milk or white chocolate. High calibers of flavanols are withal found in tea, red wine and certain fruits such as grapes and apples.
The researchers additionally verbally expressed the findings fortified recent clinical tribulations that suggest “regular intake of cocoa flavanols may have a propitious effect on cognitive function, and possibly bulwark against mundane age-cognate cognitive decline”.
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