Substances Found in Raw Cocoa Might Reverse Memory Decline in Elderly

Studies in the field have shown that this decline of memory has been linked to altered function in the dentate gyrus region of the brain. Although numerous studies claim this is the case, it has still been a struggle for scientists to prove a connection between memory decline and the dentate gyrus. In a study recently published in the journal Nature Neuroscience, researchers found that flavanols in cocoa beans have been associated with a decrease in memory decline.

Previous studies on flavanols found that there was a connection between the substance and improved cognition in mice in the area of the dentate gyrus. With the study conducted at the Columbia University Medical Center, scientists attempted to see if this finding was consistent in humans. 37 participants were involved in the study from the ages of 50-69. These participants were given either a high-flavanol or low-flavanol diet for three months. The high-flavanol diet contained 900 mg of flavanols per day, while the low-flavanol diet contained 10mg of flavanols per day.

Participants received their flavanols by consuming a cocoa drink made originally for the research study. It retained flavanols normally found in raw cocoa in the drink. All participants involved received brain scans while consuming the flavanols, in which blood volume in the dentrate gyrus was monitored. This allowed researchers to examine the metabolism in that area of the brain. Participants also took a memory test during this time, which enabled scientists to analyze the specific form of memory controlled by the dentrate gyrus. Participants who consumed a high-flavanol diet had better functioning in the dentrate gyrus overall as well as better memory performance than those who had received a low-flavanol diet.

Results were so positive, in fact, that head researcher Dr. Small noted “if a participant had the memory of a typical 60-year-old at the beginning of the study, after 3 months that person on average had the memory of a typical 30-or 40-year-old.” Researchers stressed that the flavanols are not exactly the same as chocolate, as they are substances found in raw cocoa. Chocolate is processed, which greatly reduces the amount of flavanols found in the sweet snack. Researchers noted that their study needs to be repeated on a larger scale for it to gain more credibility in the scientific community. 

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Author

Gary Starkman Dr. Starkman, a top Neurologist in NYC, is the Medical Director and founder of New York Neurology Associates. He is Board Certified in Neurology with a subspecialty certification in Pain Medicine.