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Longevity can be compromised by many health issues as we age, and two big issues looming are heart problems and dementia.
And it’s no accident, because heart disease – the main cause of heart attacks – can increase your risk of developing dementia.
And a large, long-term study published in the journal Neurology has shown that certain risk factors for heart disease in midlife – diabetes, high blood pressure and smoking – are associated with an increased risk of developing dementia.
This association has led researchers to conclude that what is good for the heart is good for the brain.
Fortunately, certain food decisions can improve the health of your heart and mind. Cocoa powder – the main ingredient in chocolate made by grinding cocoa beans – has been proven to support your heart and mind.
The effects are mainly attributed to polyphenols – micronutrients found in plant foods that have been shown to provide a host of health benefits.
Polyphenols called flavanols in cocoa have been linked to heart health benefits.
Research shows that cocoa, rich in flavanols, improves the level of nitric oxide in the blood, which relaxes and widens arteries and blood vessels, and improves blood circulation.
Additionally, cocoa has been shown to reduce bad LDL cholesterol, have an aspirin-like anticoagulant effect, improve blood sugar levels, and reduce inflammation – mechanisms that contribute to a heart attack.
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And a review of nine studies involving 157,809 people found that higher chocolate consumption was associated with a lower risk of heart disease, stroke, and death.
Two Swedish studies have shown that chocolate consumption is linked to a lower rate of heart failure at doses of up to one 0.7 to 1.1 ounce (19 to 30 grams) serving of chocolate per day, but the effect did not appear when consumed in higher amounts.
These results suggest that frequent consumption of small amounts of high-cocoa chocolate may have protective benefits for your heart.
Benefits for the brain
Several studies have shown that polyphenols, such as those found in cocoa, can reduce the risk of neurodegenerative diseases by improving brain function and blood circulation.
According to research, flavanols can cross the blood-brain barrier and participate in biochemical pathways that produce neurons and molecules important for your brain function.
In addition, flavanols affect the production of nitric oxide, which relaxes muscles in blood vessels and improves blood circulation and blood supply to the brain.
And a two-week study of 34 older people who consumed flavanol-rich cocoa found that blood flow to the brain increased by 8% after one week and 10% after two weeks.
Other studies suggest that daily intake of cocoa flavanols may improve mental performance in people with intellectual disabilities.
These studies indicate that cocoa consumption plays a protective role in brain health, which can extend to neurodegenerative diseases such as Alzheimer’s disease and Parkinson’s disease.
However, more research is needed to make a more conclusive link.
Source: Express
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