anumber of previous studies
suggest that the antioxidant
compounds notably flavanols
present in cocoa may exert a
protective effect on cells in the brain.
A. Cimini, from the University of
L’Aquila (Italy), and colleagues
investigated the cellular mechanism
for this effect by extracting phenols
from commercial cocoa powder and
examined their effects on cell cultures.
The team confirmed the antioxidant
properties of cocoa, and more
importantly demonstrated that cocoa
polyphenols activate the brain-derived neurotrophic factor (BNDF)
survival pathway.
This observation suggests that cocoa flavanols may modulate oxidative
stress that is implicated in Alzheimer’s and other neurodegenerative
diseases. The study authors conclude that: “In light of the results,
the use of cocoa powder as preventive agent for neurodegeneration
is further supported.” Try adding a teaspoon of organic Cocoa to your
morning coffee for that extra brain boost.
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