Flavanols are the chemicals in chocolate, as well as in wine and teas, that are responsible for many of the nutritional bonuses that it offers, including improved circulation and general heart health. These antioxidants have also been shown to increase the flow of blood to the brain in research presented to the American Association for the Advancement of Science. Increased blood flow to the brain has been associated with improved cognitive performance in healthy people, as it carries more oxygen to the brain than when high-flavanol cocoa is not eaten. Since one of the symptoms of dementia is a decrease in the flow of blood to the brain, scientists think that cocoa that is high in flavanols could be used to decrease the impact of the disease.
Unfortunately, many commercial chocolates are low in flavanols, so you probably won't experience any of the benefits demonstrated by this study if you eat an extra Snickers bar. The reason for this is that flavanols add a bitter taste to chocolate, which many manufacturers - especially of sweet milk chocolates - prefer to eliminate from their final products. An exception to this is CocoaVia, which is specifically infused with flavanols. CocoaVia aside, the highest concentration of flavanols is found in cocoa, meaning that dark chocolate is a better choice for your health than milk chocolate, but a cup of hot cocoa is going to be your best bet.
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Reader Comments (Page 1 of 1)
2-21-2007 @ 6:30PM
Angela Pitt said...
I've eaten chocolate all my life and found I've no
major difficulties with it. Moderation is the key
and that goes for anything we eat. Who in their
right mind would deprive themselves of chocolate?
Oh, the cognitive thing, that explains it. Without
chocolate, they can't think straight!
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