[LifeStyle] Natural cocoa promotes concentration and mental performance

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Natural cocoa is one of the foods richest in polyphenols, natural compounds with antioxidant, anti-inflammatory and vasodilator properties that are beneficial for health.

In addition, it provides more than 50 nutrients, being a great source of plant-based energy, fiber, antioxidants, vitamins and minerals. That is why natural cocoa is an ideal food for cognitive function and neuroplasticity in young adults.

This is demonstrated by a systematic review carried out by María Ángeles Martín, Luis Goya and Sonia de Pascual-Teresa, researchers from the Institute of Science and Technology of Food and Nutrition (ICTAN-CSIC) recently published in the scientific journal Nutrients. The work shows that the consumption of natural cocoa, both punctual and continuous, can have positive effects on various cognitive processes.

Studies carried out in several countries had already shown the effects of natural cocoa on attention and memory in children and adolescents thanks to its high concentration of polyphenols. But the review stems from the lack of comprehensive studies on the efficacy of natural cocoa on brain processes in the young adult age group. For this reason, the aim of the study was to summarize the existing conclusions on the effects of natural cocoa intake on cognitive functions and brain health in this age group. Thus, it is the first time that this beneficial effect has been demonstrated in this po[CENSORED]tion group.

To this end, eleven intervention studies were considered in which a total of 366 young adults with a mean age equal to or less than 25 years participated. Their analysis confirmed that both the punctual intake and the continuous intake of cocoa have a positive effect on cognitive function. After the consumption of flavonoids present in cocoa, there is also an increase in blood flow and brain oxygenation. Furthermore, the continued intake of cocoa is associated with higher levels of neurotrophins.

These results reinforce the beneficial role of natural cocoa flavonoids on cognitive function and neuroplasticity and show that these benefits are also possible in young adults.

All of this may have important repercussions in the future in the use of dietary strategies containing flavonoids of plant origin to improve brain oxygenation and cognitive performance both in healthy po[CENSORED]tions and in po[CENSORED]tions at higher risk (smokers, hypertensive patients, diabetics, older adults ) or to prevent neuronal damage associated with aging or other types of environmental agents such as pollution.