Studies have shown numerous benefits of dark chocolate, especially for brain health. Dark chocolate may protect the brain against aging, oxidation, and inflammation. Because they boost blood flow, the compounds in dark chocolate improve memory, attention span, reaction time, and problem-solving skills. Cocoa’s flavonoids penetrate and accumulate in the brain regions involved in learning and memory, especially the hippocampus. Seniors who consume foods high in flavonoids, including chocolate, score better on standardized cognitive tests.
A Harvard Medical School study found that drinking two cups of hot chocolate increased blood flow to the brain for 2-3 hours. This blood flow boost improved scores on a working memory speed test by 30%. Increased cerebral flow may help prevent mental decline in seniors. In one study, chocolate’s flavanols improved cognition in seniors diagnosed with mild cognitive impairment (MCI).
Dark chocolate is preferable to milk chocolate because it has a higher percentage of cocoa solids, provided it has not been highly processed by the manufacturer. Brands that have not been treated with an alkali to neutralize the cocoa’s natural acidity tend to be less processed.
Dark chocolate does have a lower sugar content and fewer calories than milk or white chocolate, which can be found in candy or bars, unprocessed cocoa powder, or cacao nibs. The optimal choice is chocolate that is 70% cocoa, but even chocolate with 50% can provide some benefit. It is best to consume only moderate amounts of chocolate, since chocolate still has a lot of sugar, milk, and fat (think calories), and may cause acne.
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Sorond, F.A., Hurwitz, S., Salat, D.H., Greve, D.N., & Fisher, N.D.L. (2013 Sep). Neurovascular coupling, cerebral white matter integrity, and response to cocoa in older people. Neurology,81(10), 904-909. DOI: 10.1212/WNL.0b013e3182a351aa
Desideri, G., et al. (2012). Benefits in Cognitive Function, Blood Pressure, and Insulin Resistance Through Cocoa Flavanol Consumption in Elderly Subjects With Mild Cognitive Impairment. The Cocoa, Cognition, and Aging (CoCoA) Study. Hypertension,60,794–801. DOI: 10.1161/HYPERTENSIONAHA.112.193060