Regular Dietary Cocoa Flavanol Intake May Slow Memory Decline In Seniors

According to a new study published online in the journal Hypertension, researchers from the University of L'Aquila, Italy, have found convincing new evidence that cognitive function in elderly people with early memory decline can be improved by regular consumption of dietary cocoa flavanols.

The study shines new light on the benefits of flavanols, particularly with regard to regular cocoa flavanol consumption on cognitive function in people with Mild Cognitive Impairment (MCI).

Even though earlier research had indicated that the benefits of cocoa flavanols could also apply to the brain, it either consisted of short-term research or was unable to demonstrate a consistent cognitive benefit. The new study has done both, and the findings allow researchers to better understand the possibility of slowing or even reversing cognitive declines linked to aging by consuming these natural compounds.

Flavanols are natural compounds that are particularly abundant in cocoa; substantial evidence has shown that consuming cocoa flavanols helps support healthy circulation and cardiovascular health.

Study-author, Dr. Giovambattista Desideri, Director of the Geriatric Division of the University of L'Aquila, said:

"For the first time, regular cocoa flavanol consumption has been shown to positively affect cognitive function in older adults with early memory decline.

Importantly, the improvements in cognitive function were seen over a relatively short period of time; and, while further research is required to confirm and expand on these findings, this provides encouraging evidence that regular consumption of cocoa flavanols might be effective in improving cognitive function in elderly subjects with Mild Cognitive Impairment.

The findings provide promising indications that the development of novel dietary approaches for improving health as we age - especially cognitive health - is a real possibility."