Drinking red wine and eating chocolate can deliver ‘exercise–like’ benefits to the brain, according to a new study.
Researchers have discovered that the dry, bitter taste caused by these treats can help wake up your mind.
Their research focused on astringency – the dry, puckering, rough or sandpapery feeling people notice when eating foods rich in flavanols.
These natural plant compounds act like antioxidants and are especially common in cocoa, red wine and berries.
However, only a small portion of the flavanols people consume actually make it into the bloodstream after digestion.
As part of a study, they analysed the brain activity of mice who were given oral doses of flavanols and compared them to mice who were simply given water.
Analysis revealed those that consumed flavanols showed stronger performance in learning and memory tasks compared with the other group – despite little being absorbed into their body.
‘Stress responses elicited by flavanols in this study are similar to those elicited by physical exercise,’ Dr Yasuyuki Fujii, from the Shibaura Institute of Technology, said. ‘Thus, moderate intake of flavanols, despite their poor bioavailability, can improve the health and quality of life.’
The study revealed that flavanols booster neurotransmitter activity in multiple regions of the brain
The study, published in Current Research in Food Science, revealed that flavanols boosted neurotransmitter activity in multiple regions of the brain.
Shortly after being given flavanols, levels of the ‘feel–good’ hormone dopamine increased along with the ‘fight–or–flight’ hormone norepinephrine.
Together these chemicals play key roles in motivation, attention, alertness and stress regulation.
When viewed together, the findings suggest that flavanols can trigger broad physiological responses similar to those produced by physical exercise, the researchers said.
Rather than acting only through absorption into the bloodstream, flavanols appear to function as a moderate stressor that stimulates the central nervous system, leading to heightened attention, alertness, and memory.
The team said their results point to new possibilities in the emerging field of sensory nutrition.
By focusing on how foods feel and stimulate the nervous system, the authors suggest it may be possible to design next–generation foods that combine appealing taste, beneficial physiological effects, and improved palatability.
‘The series of experiments revealed that a single oral administration of flavanols had a marked impact on neurotransmitter dynamics throughout the brain,’ they wrote.
Analysis revealed those that consumed flavanols showed stronger performance in learning and memory tasks compared with the other group
‘These insights suggest that the sensory properties of food are important for…promoting human health.’
A previous study has also found that chemicals in cocoa can boost memory abilities in older people.
US researchers found flavanols improved performance in a list–learning task for people aged between 50 and 75.
Researchers advise caution, however, as chocolate ‘is a treat and not health food’.
Other research has already linked higher dietary intakes of flavonols with reduced risk of developing dementia – the ongoing decline of brain functioning.
And scientists have credited flavanols with cutting inflammation linked to heart disease and with reducing the odds of dangerous blood clots.
A SWEET DEAL! MILK CHOCOLATE COULD BE MADE WITH THE HEALTH BENEFITS OF DARK CHOCOLATE
For years we’ve been told dark chocolate is better for us. But scientists have good news – they’ve found a way of making milk chocolate healthier (File photo)
For years we’ve been told dark chocolate is better for us. But scientists have found a way of making milk chocolate healthier.
Dark chocolate, which usually has a more bitter taste, contains phenolic compounds which can act as an antioxidant.
It has anti–inflammatory properties and can lower the risk of cardiovascular disease.
In 2020, researchers working for the US government have found how to incorporate these benefits in milk chocolate by adding peanut skin extract – usually leftover when peanut butter and sweets are made.
This raises the antioxidant levels while maintaining the chocolate’s sweet flavour and creamy texture.
The team from the US Agricultural Research Service ground up the skins into powder, extracted the phenolic compounds and then combined it with a food additive.
Adding the peanut skins to milk chocolate could give the same wellbeing boost at a fraction of the cost of dark chocolate, which is more expensive than milk varieties due to its higher cocoa content.
Lisa Dean, the project’s lead investigator, said: ‘Dark chocolate is thought to be healthier as it contains high levels of compounds called polyphenols.
‘These compounds are also responsible for the bitter flavor.
‘Dark chocolate is also lower in cocoa fat and sugar than milk chocolate.
‘Most people prefer milk chocolate because it is sweeter, not bitter. It also melts in the mouth easier and has more pleasing ‘mouthfeel’.
‘Dark chocolate has a hard texture and melts at a higher temperature.
‘This product has the potential of providing consumers with the same level of polyphenols as dark chocolate but without the less desirable characteristics.
‘Peanuts skins are very inexpensive as there are usually just pelleted for animal feed or dumped in landfills.
‘There are some patents already in place for using nuts skins, including peanut skins as a food ingredient which are owned by Mars, Inc.
‘If some processor wanted to scale up the process and use the ingredient it could one day appear in retail stores.’
In fact, many of the taste testers preferred the milk chocolate with the peanut extract added.
