Dr. Scott Smol, a neuroscientist at Columbia University Medical Center, recently discovered that an antioxidant in chocolate can enhance the memory function that people gradually lose with age.
The researchers selected 37 healthy adults between the ages of 50 and 69. Some participants consumed a mixture of cocoa flavanol (an antioxidant) for three consecutive months, while the other participant Drink a mixture with a lower flavanol content. In the subsequent memory test, the memory of those who consumed high doses of flavanols improved. From the results of memory tests, the brains of these people seem to be younger than 20 or 30 years old. Their score is 25% higher than those who consume low doses of cocoa flavanol. In addition, the function of the dentate gyrus of the hippocampus in the brain is also enhanced by high-dose flavanols, which are associated with memory.
Researchers believe that flavanols help improve memory by: first, it promotes blood flow to the brain; second, it promotes dendrites, the growth of neuronal information-receiving branches.