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11/02/2024 09:27:21 am

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Good News For Chocolate Lovers: New Chocolate Prevents Alzheimer

Good News For Chocolate Lovers: New Chocolate Prevents Alzheimer

Researchers claimed a new chocolate that contain dietary cocoa extracts may possibly keep age-related mental diseases at bay and stimulate healthy brain aging.

Times of India reported a new study that indicates a new chocolate containing dietary cocoa extracts may possibly prevent age-related cognitive disorders and induce healthy brain ageing. "Cocoa extracts contain polyphenols, which are micronutrients that have many health benefits", said Giulio Maria Pasinetti, lead author of the study, from Icahn School of Medicine at Mount Sinai, US.

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"There is strong scientific evidence supporting the growing interest in developing cocoa extract, and potentially certain dietary chocolate preparations, as a natural source to maintain and promote brain health, and in particular to prevent age-related neurodegenerative disorders such as Alzheimer's," the researchers said.

Studies conducted previously indicated the benefits of cocoa extract that may possibly delay Alzheimer's disease in animal experiment models. Cocoa extract may help in restoring synaptic function by inhibiting the generation of toxic proteins such as beta-amyloid that accumulates in the brain through polyphenol-mediated mechanism.

In an interview for DNA Analysis, researchers mentioned "The benefits of cocoa polyphenols in preventing synapse loss and in preserving and restoring synaptic function may provide a viable and important strategy for preserving cognitive function, thereby protecting against the onset and progression of Alzheimer's disease."

Researchers speculate that it is imperative to work closely along with cocoa producers, wholesalers, and the biomedical community in order to succeed in the development of cocoa extract for mental health benefits.

Findings imply that some procedures employed in cocoa processing can significantly affect its polyphenol content thus lowering its biological activity. Researchers told that two of the frequently used techniques for chocolate preparation results in 90 percent loss of polyphenols in cocoa.

"Ongoing research will provide an opportunity to strengthen our understanding of the beneficial roles of cocoa polyphenols and improve cocoa development and processing in order to promote healthy brain ageing and possibly prevent Alzheimer's disease", said Pasinetti.

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