Cocoa Consumption improves brain health

Ageing is associated with progressive mental decline. This is due to loss of brain volume and inadequate generation of new neurons (nerve cells).

Definitions.
Neuroplasticity: the ability of the brain/nervous system to reorganize its structure, function and internal wirings to adapt to demands and stimuli

Neurogenesis: the ability of the brain to continue to make new neurons.

Brain-Derived Neurotrophic Factor (BDNF)
BDNF are proteins that
(1.) promote neurogenesis by enhancing neuronal survival and neuronal proliferation.

(2.) promote neuroplasticity by enhancing the formation of synaptic connections.

BDNF is the key protein involved in plastic changes related to learning and memory and is highly concentrated in the neurons of the hippocampus, where it supports memory formation and memory maintenance.

Reductions in BDNF (as part of normal ageing, or pathological conditions) are related to declines in neuroplasticity and changes in the morphology of hippocampal neurons.

Serum BDNF levels decrease with age; Serum BDNF levels correlate with Brain BDNF expression.

BDNF plays major roles in memory processing by promoting neuroplasticity.

One way to keep the brain young and active with preservation of all cognitive functions is to consume cocoa products.

This is because cocoa beans contain Theobromine, a methylxanthine that promotes BDNF production in the brain. In addition, cocoa contains polyphenols that protect neurons from oxidative and stress damages.

Both the BDNF and cocoa polyphenols promote neuronal connections and neuroplasticity.

COCOA BEANS
Ninety percent of dry Cocoa beans is made up of fat, carbohydrates and proteins (in a 5:3:1 ratio, respectively). The rest are the minerals, and vitamins, as well as the Methylxanthines and Polyphenolic compounds.

The cocoa polyphenols (6-8% of the dry weight) include Catechins, Procyanidins and Anthocyanins. Cocoa beans have more polyphenols than all other plants, per dry weight.

The methylxanthines in cocoa is primarily, Theobromine, and a little bit of caffeine (0.1-0.7%).

The concentrations of the polyphenols and theobromine in human plasma peak within 2-3 hours after ingestion.

The bioavailability of cocoa polyphenols is low. However, consuming cocoa concurrently with carbohydrates increases the bioavailability of the polyphenols.

Both the polyphenols and theobromine cross the blood-brain barrier to exert their influences on brain areas crucial for learning and memory such as, hippocampus, cerebral cortex, cerebellum and corpus striatum.

The Methylxanthines in Cocoa.
The methylxanthines are essential for brain health because, Theobromine stimulates brain cells to produce the Neurotrophins: Brain-Derived Neurotrophic Factor (BDNF) and Nerve Growth Factors (NGF).

BDNF increases neurogenesis by promoting neuronal survival and neuronal proliferation.

In the hippocampus, BDNF improve brain power (memory, learning, concentration and attention) and slow down the pace of mental decline.

The Cocoa Polyphenols.
Cocoa polyphenols could potentially keep our brains young active and functional.

Cocoa polyphenols (Flavonoids) protect neurons from damage as follows:

(a.) Cocoa flavonoids are powerful antioxidants that Scavenge neurotoxins such as free oxygen radicals

(b.) Cocoa flavonoids act as anti-inflammatory agents that stop inflammations in neurons.

(c.) Cocoa Flavonoids promote neuroplasticity.

Thus, cocoa Polyphenols and cocoa methylxanthines, support healthy neuronal functions like memory, learning and cognitive function.

A lifelong consumption of cocoa flavonoids can limit neurodegeneration and prevent or reverse age-related cognitive decline.

Japanese researchers, in 2019, conducted an experiment designed to investigate the effects of a thirty-day consumption of Dark chocolate on cognitive function and the release of NGF, and BDNF.

Eighteen healthy subjects (both sexes, 20-31 years old), were randomly divided into two groups.

One group was fed with dark chocolate (dark chocolate contain a higher amount of cocoa); the other with white chocolate.

The subject consumed their chocolate daily for thirty days.

Blood samples were taken to measure plasma levels of theobromine, NGF and BDNF

Dark chocolate consumption increased the NGF, BDNF and theobromine levels in plasma and improved cognitive function and performance.

White chocolate consumption did not affect BDNF, NGF, and theobromine levels or cognitive function and performance.

The rise in theobromine, NGF, BDNF levels disappeared three weeks after the end of chocolate intake, but the theobromine-mediated enhancement in cognitive function and performance persisted longer than 30days after the test.

This experiment suggests sub chronic cocoa consumption has beneficial effects on human health by enhancing cognitive function. (1.)

Alzheimer’s disease
Excessive production of abnormal proteins, the proinflammatory amyloid beta peptides in brain neurons, leads to chronic neuronal inflammation, neuronal dysfunction and neuronal deaths.

Nitric oxide restricts amyloid beta peptide production.

The cocoa flavonoids promote nitric oxide release in the brain blood vessels. Nitric oxide is a powerful dilator of blood vessels.

Thus, Cocoa flavonoids prevent the production of amyloid beta peptides, in addition to causing vasodilatation and improving cerebral blood flow.

The brain requires an efficient blood circulatory system for optimal function.

Patients with dementia often have a reduction in cerebral blood flow. A reduction in cerebral blood flow results in Cerebral vascular atrophy. Cerebral atrophy leads to Mild Cognitive Impairment syndrome, which progresses to dementia.

Regular Cocoa consumption counteract or at least, slows down cognitive decline associated with ageing and degenerative neurologic diseases like Alzheimer's disease

Reference:
(1.) Sumiyoshi E, Matsuzaki K, Sugimoto N, Tanabe Y, Hara T, Katakura M, Miyamoto M, Mishima S, Shido O. Sub-Chronic Consumption of Dark Chocolate Enhances Cognitive Function and Releases Nerve Growth Factors: A Parallel-Group Randomized Trial. Nutrients. 2019 Nov 16;11(11):2800. doi: 10.3390/nu11112800. PMID: 31744119; PMCID: PMC6893800