Scientists have found out that cocoa contains polyphenols, which are micronutrients that reduce age-related cognitive dysfunction and promote healthy brain aging.
Dr. Giulio Maria Pasinetti from the Icahn School of Medicine has claimed that this research suggests that there is strong scientific evidence supporting the growing interest in developing cocoa extract and potentially certain dietary chocolate preparations, as a natural source to maintain and promote brain health and in particular to prevent age-related neuro-degenerative disorders.
However Dr. Pasinetti has also hypothesized that there is a need for multi-disciplinary collaborative efforts involving cocoa producers, wholesalers and the biomedical community if they want to succeed in the development of cocoa extract for health benefits.
The researchers claimed that little is known about how cocoa processing may influence the biological effect of cocoa extracts and evidence suggests that certain procedures used in cocoa processing can significantly influence its polyphenol content, ultimately influencing its biological activity.
The research is published in the Journal of Alzheimer's Disease