It is normal for cognitive function to slightly deteriorate with age. Memory capacity begins to worsen, along with processing speed and the ability to form long-term memories.
A new study conducted by researchers from Italy’s University of L’Aquila and Mars Incorporated reinforces the results of several recent cognitive studies – throwing more light on the important role diet plays in maintaining cognitive health. Dr. Giovambattista Desideri, lead author on the paper, said, “The results of this study are encouraging – they support the idea that diet, and specifically a diet rich in cocoa flavanols, can play an important role in maintaining cognitive health as we age.”
Cocoa flavanols refers to the group of bioactives found naturally in fresh cocoa beans. Cocoa is an especially rich source of flavanols and the type and mixture of flavanols and procyanidins found in cocoa is unique. Mars studies show cocoa flavanols have a range of proven health benefits, including improved circulation and cardiovascular health.
Enrolling men and women aged 61-85 years with no evidence of cognitive dysfunction, the participants in this controlled, randomized, double-blind study were assigned to one of three flavanol groups, consuming a drink containing either high (993 mg), intermediate (520 mg) or low (48 mg) amounts of cocoa flavanols every day for eight weeks. The nutritionally matched drinks were specially prepared. The high- and intermediate-flavanol cocoa drinks were produced using Mars’ patented Cocoapro® process, while the low-flavanol drink was made with a highly processed, alkalized cocoa powder.
At the start of the study and again after eight weeks, cognitive function was assessed using a battery of tests that examined memory, retention, recall, as well as executive function. Among those individuals who regularly consumed either the high or intermediate flavanol drinks, there were significant improvements in overall cognitive function after only eight weeks. As cognitive function was normal for this aged population, this study shows that even cognitively healthy individuals can quickly benefit from the regular inclusion of cocoa flavanols in their diets.
In addition to evaluating cognitive function, the researchers also monitored insulin resistance, blood pressure and other metabolic markers. Excitingly, there was also evidence of improvements in these cardiometabolic outcomes. In the high and intermediate flavanol groups, both systolic and diastolic blood pressures were reduced and insulin resistance was significantly improved. In contrast, only a modest improvement in diastolic blood pressure was observed in the low-flavanol group, with no significant improvements in either systolic blood pressure or insulin resistance among the consumers of the low-flavanol drink.
