A recent study has identified new strains of cocoa that maximize the level of polyphenols, a chemical that has been shown to help prevent the onset of Alzheimer's disease.
Medical researchers have identified a class of chemicals extracted from cocoa and found naturally in dark chocolate, polyphenols, may be a key ingredient in the fight against Alzheimer’s disease. According to a report from the Examiner, Dr. Giulio Maria Pasinetti, a professor of Neurology at the Ichann School of Medicine at Mount Sainai and her colleagues reported that cocoa can help decrease the chemicals in the brain that ultimately lead to a breakdown of synapses that is typical of Alzheimer’s disease.
The study recommends the best type of cocoa for growers to produce, providing the maximum amount of polyphenols for the purpose of fighting off cognitive decline. The study was published in the Journal of Alzheimer’s Disease.
Plenty of other research suggests that cocoa is good for the brain too. A previous study by Pasinetti showed that cocoa inhibits the creation and helps clear out dangerous proteins including B-amyloid and abnormal tau aggregates that lead to a decline in cognitive function. As these toxins build up on the brain’s synapses, they lead to memory loss, a feeling of fogginess and an overall loss of brain function.
By growing specific strains of cocoa plants, farmers can help ensure that people are getting the most polyphenols as possible. Because after all, they aren’t going to get it from much else – everybody enjoys a good chocolate bar.