A study conducted by researchers from the University of L’Aquila in Italy and Mars, Incorporated provides compelling new evidence that the regular consumption of dietary cocoa flavanols may improve cognitive function in elderly subjects with early memory decline. Just published online in the journal Hypertension, this current study significantly advances understanding of the benefits of flavanols by specifically exploring the impact of regular cocoa flavanol consumption on cognitive function in a population with Mild Cognitive Impairment (MCI). Previous research has suggested that the benefits of cocoa flavanols could extend to the brain. However, these studies were either only short-term or did not demonstrate a consistent cognitive benefit. This unique study addresses this gap and provides important insights into the possibility of slowing or even reversing cognitive declines associated with aging through consumption of these natural compounds.
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