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1559713 
Journal Article 
The neuroprotective effects of cocoa flavanol and its influence on cognitive performance 
Nehlig, A 
2013 
Yes 
British Journal of Clinical Pharmacology
ISSN: 0306-5251
EISSN: 1365-2125 
75 
3 
716-727 
22775434 
WOS:000314654800013 
Cocoa powder and chocolate contain numerous substances
among which there is a quite large percentage of antioxidant molecules, mainly flavonoids, most
abundantly found in the form of epicatechin. These substances display several beneficial actions
on the brain. They enter the brain and induce widespread stimulation of brain perfusion. They
also provoke angiogenesis, neurogenesis and changes in neuron morphology, mainly in regions
involved in learning and memory. Epicatechin improves various aspects of cognition in animals and
humans. Chocolate also induces positive effects on mood and is often consumed under emotional
stress. In addition, flavonoids preserve cognitive abilities during ageing in rats, lower the
risk for developing Alzheimer's disease and decrease the risk of stroke in humans. In addition
to their beneficial effects on the vascular system and on cerebral blood flow, flavonoids
interact with signalization cascades involving protein and lipid kinases that lead to the
inhibition of neuronal death by apoptosis induced by neurotoxicants such as oxygen radicals, and
promote neuronal survival and synaptic plasticity. The present review intends to review the data
available on the effects of cocoa and chocolate on brain health and cognitive abilities. 
anti-oxidants; chocolate; Cocoa; cognition; flavonoids; mood