A doctor has shared how a food that is usually considered unhealthy could be the key to improved brain function.
Chocolate isn’t traditionally considered a health food, with most of us reaching for it when we want to indulge. However, according to Dr Rupy Aujla, this sweet treat may actually help with memory and cognitive function.
Taking to Instagram, Dr Aujla – a medical doctor and nutrition expert – said some research had indicated that chocolate could have some previously untold benefits. “Brain health benefits of chocolate,” the clip began.
“Cocoa flavanols could interact with signalling pathways that promote neuronal function and brain connectivity. By improving blood flow to the brain, supporting cognitive function and memory processing.
“Plant compounds in cocoa could have prebiotic effects on the gut microbiota and impact the gut-brain axis.” In the caption of his video, he then explained how studies had begun to demonstrate a link between eating chocolate and exhibiting signs of better brain health.
“Cocoa flavanols are showing promise for brain health through three key mechanisms,” he wrote. “One: Boosting blood flow: Flavanols enhance nitric oxide (NO) production, improving brain oxygenation and nutrient delivery.
“Two: Supporting neurons: They influence pathways for neuron growth, survival, and connectivity. Three: Gut-brain interaction: Flavanols may modulate the microbiota and gut-brain axis.” However, he stressed that while the research was “promising”, “more high-quality, longer-term studies are needed” to fully understand the impact of chocolate on brain functioning.
Flavanols are a type of polyphenol, a type of nutrient that could have a variety of benefits for our health. According to the US’ National Library of Medicine, “cocoa is a rich source of dietary polyphenols.
“In vitro as well as cell culture data indicate that cocoa polyphenols may exhibit antioxidant and anti-inflammatory, as well as anti-atherogenic activity,” it stated, adding that cocoa may also have positive effects on cardiovascular health. However, it added: “In order to determine potential health benefits of cocoa polyphenols large scale, long term, randomised, placebo controlled studies, (ideally with a cross-over design) as well as prospective studies are warranted.”
Professor Tim Spector previously outlined the advantages of polyphenols in a video posted to TikTok. The healthcare professional explained that polyphenols “[act] as rocket fuel for your microbes, promoting the growth of good bacteria, which are key to your overall health.”
He added: “Polyphenols also help to regulate your immunity and reduce inflammation, helping to prevent many chronic conditions.” Dr Spector recommended “darkly coloured and bitter-tasting vegetables,” which he says are “packed with polyphenols,” but there are other ways you can enjoy the benefits of these highly nutritious plant compounds.
The four varieties of polyphenol include flavonoids – the most common kind, making up about 60% and found in apples, onions, red cabbage, and dark chocolate.
Then there are ‘phenolic acids’, which make up another 30%, and these can be found in drinks like coffee and in cereal grains. Chilli peppers and oats boast polyphenolic amides and the fourth category ‘other polyphenols’, consist of compounds like “stilbenes in grapes and berries, resveratrol in red wine, ellagic acid in berries, curcumin in turmeric, and lignans in flax seeds, sesame seeds, and whole grains,” as per HealthLine’s findings.