Abstract
Previous research has shown that habitual chocolate intake is related to cognitive performance and that frequent chocolate consumption is significantly associated with improved memory. However, little is known about the effects of the subchronic consumption of dark chocolate (DC) on cognitive function and neurotrophins. Eighteen healthy young subjects (both sexes; 20–31 years old) were randomly divided into two groups: a DC intake group (n = 10) and a cacao-free white chocolate (WC) intake group (n = 8). The subjects then consumed chocolate daily for 30 days. Blood samples were taken to measure plasma levels of theobromine (a methylxanthine most often present in DC), nerve growth factor (NGF), and brain-derived neurotrophic factor, and to analyze hemodynamic parameters. Cognitive function was assessed using a modified Stroop color word test and digital cancellation test. Prefrontal cerebral blood flow was measured during the tests. DC consumption increased the NGF and theobromine levels in plasma, enhancing cognitive function performance in both tests. Interestingly, the DC-mediated enhancement of cognitive function was observed three weeks after the end of chocolate intake. WC consumption did not affect NGF and theobromine levels or cognitive performance. These results suggest that DC consumption has beneficial effects on human health by enhancing cognitive function.
Highlights
During the last decade, several studies have demonstrated that cacao-containing foods such as chocolate and cocoa may have beneficial effects on human health [1,2,3,4]
Habitual chocolate intake has been linked to cognitive performance [10]
Little has been known about the effects of the subchronic consumption of dark chocolate on cognitive function
Summary
Several studies have demonstrated that cacao-containing foods such as chocolate and cocoa may have beneficial effects on human health [1,2,3,4]. Cacao is rich in fat and carbohydrates—representing 50% and 25% of the total weight, respectively—the most noteworthy ingredients in this regard are flavonoids and methylxanthines [5,6]. The flavonoids that are most often found in cocoa are epicatechin and catechin [10,11] These flavonoids function as antioxidants through upregulation of nitric oxide production. The methylxanthines that are most often found in cocoa are theobromine and caffeine [10,11].
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