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COCOA DRINKING MAY IMPROVE BRAIN FUNCTION IN OLD PEOPE WITH POOR MEMORY | Healthy Cocoberry

COCOA DRINKING MAY IMPROVE BRAIN FUNCTION IN OLD PEOPE WITH POOR MEMORY

Home / General / COCOA DRINKING MAY IMPROVE BRAIN FUNCTION IN OLD PEOPE WITH POOR MEMORY

COCOA DRINKING MAY IMPROVE BRAIN FUNCTION IN OLD PEOPE WITH POOR MEMORY

A  new article in the journal of neurology suggests that cocoa drinking may help those older  people with some impairment of memory  and brain function to actually improve the function.

This is a very small study so these have to be confirmed. However this is again studies that show natural products may improve brain function there is still a lot to learn of using nutrition to help people live longer and smarter

 

Editor

 

 

Neurovascular coupling, cerebral white matter integrity, and response to cocoa in older people

  1. Farzaneh A. Sorond, MD, PhD,
  2. Shelley Hurwitz, PhD,
  3. David H. Salat, PhD,
  4. Douglas N. Greve, PhD and
  5. Naomi D.L. Fisher, MD
  1. Published online before print August 7, 2013, doi: 10.1212/WNL.0b013e3182a351aaNeurology 10.1212/WNL.0b013e3182a351aa

ABSTRACT

Objective: To investigate the relationship between neurovascular coupling and cognitive function in elderly individuals with vascular risk factors and to determine whether neurovascular coupling could be modified by cocoa consumption.

Methods: Sixty older people (aged 72.9 ± 5.4 years) were studied in a parallel-arm, double-blind clinical trial of neurovascular coupling and cognition in response to 24 hours and 30 days of cocoa consumption. Cognitive measures included Mini-Mental State Examination and Trail Making Test A and B. Neurovascular coupling was measured from the beat-to-beat blood flow velocity responses in the middle cerebral arteries to the N-Back Task. In a subset of MRI-eligible participants, cerebral white matter structural integrity was also measured.

Results: Neurovascular coupling was associated with Trails B scores (p = 0.002) and performance on the 2-Back Task. Higher neurovascular coupling was also associated with significantly higher fractional anisotropy in cerebral white matter hyperintensities (p = 0.02). Finally, 30 days of cocoa consumption was associated with increased neurovascular coupling (5.6% ± 7.2% vs −2.4% ± 4.8%; p = 0.001) and improved Trails B times (116 ± 78 seconds vs 167 ± 110 seconds; p = 0.007) in those with impaired neurovascular coupling at baseline.

Conclusion: There is a strong correlation between neurovascular coupling and cognitive function, and both can be improved by regular cocoa consumption in individuals with baseline impairments. Better neurovascular coupling is also associated with greater white matter structural integrity.