Chocolate, Flavonoids, and Long Term Memory
A flavonoid found in cocoa beans could mean the difference between
remembering and forgetting, according to a study published in the
Journal of Experimental Biology. Scientists from the Hotchkiss Brain
Insitute in Calgary linked the flavonoid (-)-epicatechin (or
epi for short) to the formation of long-term memory.
Epi: an edible, natural chemical
Found in cocoa beans, green tea, blueberries, and red wine, epi is a
plant-based phytochemical associated with memory and neural
performance. Research from a variety of labs has found that epi may
play a role in the regeneration of neurons, help protect against certain types
of neuronal death, and, according to this 2012 study, significantly
improve long-term memory.
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