Todays’ Poncha Springs chocolate article explores the link between antioxidants in chocolate and peak brain function. As it turns out, antioxidants improve brain function precisely because they promote healthy blood flow. A steady supply of blood brings oxygen to the brain. Cognitive functions such as memory, reasoning, and concentration are hampered when the brain is deprived of blood.
Numerous studies have shown the link between epicatechins and catechins on brain function.
The International Journal of Clinical and Experimental Medicine reported on a study that examined how flavanols affected mild cognitive impairment and Alzheimer’s dementia.
“Overall, a great deal of evidence suggests that flavanols increase blood flow and perfusion of the brain. In addition, a number of experimental data also suggest that flavanols may delay the onset of neurodegenerative diseases such as AD (Alzheimer’s Dementia) through a number of different mechanisms…The natural antioxidant flavanols decrease the incidence of vascular atrophy and offer many cardiovascular benefits in addition to counteracting oxidative stress via their antioxidant properties. Further, brain vascular atrophy and the development of MCI (Mild Cognitive Impairment) are directly linked.”
Epicatechin-rich Xocai X Power Squares are my favorite Salida brain food.
MXI is not the only organization to recognize the link between antioxidants in cacao and cognitive function. In an article called “The Top 5 Brain Foods” found on the website brainready.com, minimally processed cacao beans are listed as number two. Guess what other super food makes an appearance? The acai berry!
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