Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Cocoa, derived from the seeds of the Theobroma cacao tree, has been investigated for its potential benefits on circulation, particularly cerebral (brain) blood flow. The scientific interest centers on cocoa’s rich content of flavonoids, especially epicatechin, which are known for their vasodilatory properties. Several clinical studies have demonstrated that consumption of flavanol-rich cocoa can acutely and chronically enhance endothelial function, leading to improved blood flow. For cerebral circulation specifically, double-blind, placebo-controlled trials have shown that cocoa flavanols can increase cerebral blood flow in healthy adults and elderly individuals. A notable study published in Hypertension (2013) found that older adults who consumed high-flavanol cocoa drinks for 30 days exhibited significant improvements in cerebral blood flow and cognitive performance compared to those consuming low-flavanol cocoa. The mechanism is believed to involve increased bioavailability of nitric oxide, which helps relax blood vessels and improves perfusion. However, while the evidence is promising, most studies are relatively short in duration and conducted on small cohorts. Larger, long-term trials are needed to confirm the impact on clinically significant outcomes, such as prevention of stroke or cognitive decline. In summary, there is moderate scientific evidence supporting cocoa’s use for enhancing cerebral circulation, primarily attributed to its flavanol content and their vascular effects.

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