All articles tagged with #flavanols
New mouse study suggests the dry, astringent sensation of flavanols found in foods like cocoa and berries can directly signal the brain, activating attention, learning, and memory pathways through sensory nerves and stress systems—producing effects similar to a mild workout—despite flavanols' low bloodstream presence. This points to sensory nutrition as a potential way to design foods that couple taste with brain benefits.
Researchers propose that dietary flavanols may boost brain function not mainly through absorption, but via their astringent taste signaling sensory pathways that activate central nervous system and stress responses. In mice, flavanols increased wakefulness, attention, and learning by triggering hypothalamic CRH neurons and boosting noradrenaline and dopamine activity in the locus coeruleus and connected regions, with downstream effects on mood, arousal, and memory. This points to a sensory-nutrition mechanism and potential for designing foods that leverage taste signals to support cognitive function.
A study shows that cocoa extract supplements may help reduce age-related inflammation and lower the risk of cardiovascular disease, especially in older adults with high risk, by decreasing biomarkers like hsCRP. The research suggests potential health benefits of plant-based foods rich in flavanols, though further studies are needed to understand the full impact.
A large-scale clinical study found that cocoa extract supplements rich in flavanols can reduce inflammation markers like hsCRP in older adults, potentially protecting against age-related cardiovascular disease and promoting healthy aging.
A large clinical trial found that cocoa flavanol supplements can reduce age-related inflammation, particularly lowering hsCRP levels, which may help explain their heart-protective effects and support the benefits of plant-based foods in healthy aging.
Eating small amounts of high-cocoa dark chocolate daily may help lower blood pressure by improving blood vessel function, with benefits more noticeable in those with high or borderline blood pressure, but moderation and choosing at least 70% cocoa content are key.
A US study involving 192,000 participants over 34 years found that consuming five servings of dark chocolate per week is associated with a 21% lower risk of developing type-2 diabetes, compared to milk chocolate, which is linked to weight gain. The study suggests that dark chocolate's protective effect may be due to flavanols, though the results could be influenced by the 'healthy user bias,' as participants were health-conscious individuals. Despite potential biases, the study highlights dark chocolate as a healthier dessert option.
A study by the University of Birmingham suggests that high-flavanol cocoa can protect against the negative vascular effects of stress and high-fat foods. The research found that participants who consumed high-flavanol cocoa maintained better vascular function after stress compared to those who drank low-flavanol cocoa. Flavanols, also found in green and black tea, berries, and apples, can help mitigate the impact of poor dietary choices on the vascular system. The recommended daily intake of flavanols is 400-600 mg, achievable through certain foods and high-quality cocoa.
A study by the University of Birmingham suggests that drinking cocoa high in flavanols can mitigate the negative effects of stress and fatty foods on vascular function. In a trial involving 23 adults, those who consumed high-flavanol cocoa showed improved arterial response compared to those who drank low-flavanol cocoa. This research indicates that incorporating flavanol-rich foods, like certain cocoa, into the diet could help counteract some cardiovascular risks associated with stress and high-fat meals.
A study published in The BMJ suggests that consuming five or more servings of dark chocolate per week is linked to a 21% lower risk of developing type 2 diabetes, while milk chocolate consumption does not significantly affect diabetes risk and may lead to weight gain. The research, conducted on healthcare professionals, highlights the potential benefits of flavanols in dark chocolate, though the study's generalizability is limited due to its participant demographics.
A new study published in The British Medical Journal suggests that consuming about an ounce of dark chocolate daily may reduce the risk of developing Type 2 diabetes by 21%. This benefit is attributed to cocoa's polyphenols, particularly flavanols, which improve insulin sensitivity and promote vasodilation, potentially lowering blood pressure and heart disease risk. However, researchers caution that these benefits are seen with moderate consumption and may be influenced by other healthy lifestyle factors of dark chocolate consumers.
A study by Harvard researchers suggests that consuming dark chocolate five or more times a week may reduce the risk of developing type 2 diabetes by 21%. The study, which analyzed the dietary habits of over 111,000 nurses, found no similar benefit from milk chocolate, which was instead linked to weight gain. The potential health benefits of dark chocolate are attributed to its high flavanol content, though the study does not establish a direct cause-and-effect relationship. Further research is needed to explore these findings.
A new observational study suggests that consuming at least five small servings of dark chocolate weekly may reduce the risk of developing type 2 diabetes by 21%. The study highlights the benefits of flavanols, antioxidants found in cacao, which are more abundant in dark chocolate compared to milk chocolate. However, experts caution against relying on chocolate for diabetes prevention due to its sugar content and potential contamination with heavy metals. They recommend alternative flavonoid sources like berries and tea.
A study from the University of Birmingham suggests that drinking cocoa, rich in flavanols like epicatechin, may help mitigate the negative vascular effects of consuming fatty foods during stress. While fatty foods can impair vascular function and delay recovery from stress, cocoa's flavanols improve blood vessel function and reduce stress-related blood pressure increases. The study highlights cocoa as a potential dietary strategy to counteract stress and fatty food consumption, though it doesn't affect stress-induced brain oxygenation changes.
A study from the University of Birmingham suggests that consuming cocoa or green tea high in flavanols can mitigate the negative effects of stress-eating fatty foods on cardiovascular health. Flavanols, found in various fruits, vegetables, and unprocessed cocoa, help regulate blood pressure and protect blood vessel function. The research indicates that high-flavanol cocoa can prevent the decline in blood vessel function caused by stress, offering a potential dietary strategy to counteract the impact of poor food choices during stressful times.