Researchers discovered that a compound called epicatechin, commonly found in dark chocolate, protects the brain against stroke by shielding nerve cells.
A team of researchers based their findings on tests in mice and it is hoped the effects can soon be replicated in humans.
Researchers have found that eating dark chocolate can reduce the risk of brain damage
They found that the animals that had taken the epicatechin had significantly less brain damage than the ones that had not been given the compound.
And researchers found epicatechin was a better treatment for stroke than current methods.
THE WONDERS OF DARK CHOCOLATE
It may be bad for the waistline but most Britons can't resist the lure of a bar of chocolate.
The people of Britain are Europe's top chocaholics, munching their way through 605,000 tonnes of it a year - around a stone and half each - and a quarter of the Continent's entire ration of chocolate.
While most will have been aware that their favourite sweet treat is packed with fat and sugar, many will have consoled themselves with the plethora of health benefits linked to chocolate.
One of the key attractions for many is that chocolate simply makes us feel good - stimulating the release of chemicals more normally associated with sex and exercise.
Researchers have even gone as far as to claim that the smell of chocolate alone can protect against colds.
Another ingredient of chocolate, theobromine, has proved to be better at suppressing a tickly throat than the medication used in cough mixtures.
A flavanol called epicatechin appears to be able to stave of illnesses from heart disease to cancer.
British research has shown that epicatechin also boosts blood flow to the brain - a property which could cut the risk of dementia, as well as staving off fatigue.
Flavanols - which are most abundant in dark chocolate - can also help keep diabetes and high blood pressure under control.
Studies have also shown that snacking on 20g of dark chocolate - roughly half a small bar - morning and evening - helps keep stress at bay.
But, sadly for chocolate lovers, the treat's high fat and sugar content means dieticians recommend it is eaten as part of a balanced diet, rich in less appealing foods such a brown rice, pulses and fruit and vegetables.
The people of Britain are Europe's top chocaholics, munching their way through 605,000 tonnes of it a year - around a stone and half each - and a quarter of the Continent's entire ration of chocolate.
While most will have been aware that their favourite sweet treat is packed with fat and sugar, many will have consoled themselves with the plethora of health benefits linked to chocolate.
One of the key attractions for many is that chocolate simply makes us feel good - stimulating the release of chemicals more normally associated with sex and exercise.
Researchers have even gone as far as to claim that the smell of chocolate alone can protect against colds.
Another ingredient of chocolate, theobromine, has proved to be better at suppressing a tickly throat than the medication used in cough mixtures.
A flavanol called epicatechin appears to be able to stave of illnesses from heart disease to cancer.
British research has shown that epicatechin also boosts blood flow to the brain - a property which could cut the risk of dementia, as well as staving off fatigue.
Flavanols - which are most abundant in dark chocolate - can also help keep diabetes and high blood pressure under control.
Studies have also shown that snacking on 20g of dark chocolate - roughly half a small bar - morning and evening - helps keep stress at bay.
But, sadly for chocolate lovers, the treat's high fat and sugar content means dieticians recommend it is eaten as part of a balanced diet, rich in less appealing foods such a brown rice, pulses and fruit and vegetables.
Associate Professor Sylvain Dori said: 'Animals that had preventively ingested the epicatechin suffered significantly less brain damage than the ones that had not been given the compound.
'While most treatments against stroke in humans have to be given within a two- to three-hour time window to be effective, epicatechin appeared to limit further neuronal damage when given to mice 3.5 hours after a stroke.
'Given six hours after a stroke, however, the compound offered no protection to brain cells.'
Prof Dore said the finding could a step forward in our understanding of strokes.
'I hope this research into these pathways could lead to insights into limiting acute stroke damage and possibly protecting against chronic neurological degenerative conditions, such as Alzheimer's disease and other age-related cognitive disorders.
'The amount of dark chocolate people would need to consume to benefit from its protective effects remains unclear, because we have not studied it in clinical trials.
'People shouldn't take this research as a free pass to go out and consume large amounts of chocolate, which is high in calories and fat.
'In fact, people should be reminded to eat a healthy diet with a variety of fruits and vegetables.'
The study has been published in the Journal of Cerebral Blood Flow and Metabolism.
Prof Dore said scientists have been intrigued by the potential health benefits of epicatechin by studying the Kuna Indians, a remote population living on islands off the coast of Panama.
He added: 'The islands' residents had a low incidence of cardiovascular disease. Scientists who studied them found nothing striking in the genes and realized that when they moved away from Kuna, they were no longer protected from heart problems.
'Researchers soon discovered the residents of Kuna regularly drank a very bitter cocoa drink, with a consistency like molasses, instead of coffee or soda. The drink was high in the compound epicatechin.'
But Prof Dori said the amount of epicatechin needed could end up being quite small because the suspected beneficial mechanism was indirect.
He explained: 'Epicatechin itself may not be shielding brain cells from free radical damage directly, but instead, epicatechin, and its metabolites, may be prompting the cells to defend themselves.'
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