Chocolate that has a high concentration of cocoa (minimally 70 percent cacao, 30 percent organic cane sugar) could have positive effects on stress levels, inflammation, mood, memory and immunity, two studies have found. The studies, which will be presented today at the Experimental Biology 2018 annual meeting in San Diego, are the first to determine the effects of chocolate on cognitive, endocrine and cardiovascular health in human subjects.
“For years, we have looked at the influence of dark chocolate on neurological functions from the standpoint of sugar content – the more sugar, the happier we are,” says Lee S. Berk, DrPH, associate dean of research affairs, School of Allied Health Professions and a researcher in psychoneuroimmunology and food science from Loma Linda University, who served as principal investigator on both studies.
“This is the first time that we have looked at the impact of large amounts of cacao in doses as small as a regular-sized chocolate bar in humans over short or long periods of time, and are encouraged by the findings. These studies show us that the higher the concentration of cacao, the more positive the impact on cognition, memory, mood, immunity and other beneficial effects.”
The flavonoids found in cacao are extremely potent antioxidants and anti-inflammatory agents, with known mechanisms beneficial for brain and cardiovascular health.
First study: Dark chocolate’s effect on the brain
This pilot feasibility experimental trial examined the impact of 70 percent cacao chocolate consumption on human immune and dendritic cell gene expression, with focus on pro- and anti-inflammatory cytokines. Study findings show cacao consumption up-regulates multiple intracellular signaling pathways involved in T-cell activation, cellular immune response and genes involved in neural signaling and sensory perception. The latter was potentially associated with the phenomena of brain hyperplasticity (the brain’s ability to learn new skills).
Second study: Dark chocolate on behavioral and brain benefits
This study assessed the electroencephalography (EEG) response to consuming 48 g of dark chocolate (70 percent cacao) after an acute period (30 mins) and after a chronic period (120 mins), on modulating brain frequencies 0-40Hz, specifically beneficial gamma frequency (25-40Hz). Findings show that this superfood of 70 percent cacao enhances neuroplasticity for behavioral and brain health benefits.
Berk asserts that the studies require further investigation, precisely to determine the significance of these effects for immune cells and the brain in larger study populations. New research is in progress to elaborate on the mechanisms that may be involved in the cause-and-effect brain-behavior relationship with cacao at this high concentration.
Source: Nutrition Insight
