Study Finds Flavanols Boost Mouse Cognition at 25-50 mg/kg by Triggering Brain Signals Through Taste
Updated
Updated · The Jerusalem Post · May 13
Study Finds Flavanols Boost Mouse Cognition at 25-50 mg/kg by Triggering Brain Signals Through Taste
2 articles · Updated · The Jerusalem Post · May 13
Mice given flavanols at 25 or 50 mg per kilogram showed higher activity, curiosity, and better learning and memory than water-fed controls, according to a study in Current Research in Food Science.
Brain tests linked that gain to higher dopamine and norepinephrine activity and activation of the sympathetic nervous system, suggesting flavanols can stimulate the brain before much of the compounds are absorbed.
Researchers at Japan's Shibaura Institute of Technology traced the effect to astringency—the dry, rough mouthfeel produced when flavanols react with saliva proteins—which may send sensory signals directly to the central nervous system.
The team described the response as a mild, exercise-like stress state, with elevated catecholamines and activity in stress-regulation regions including the hypothalamic PVN nucleus.
The findings support the emerging 'sensory nutrition' idea, but the work was done in mice, so any implications for human brain health or food design remain preliminary.
Could the bitter sensation from dark chocolate be the secret to instantly awakening and focusing your brain?
If astringency is beneficial, where is the line between a 'good stress' for the brain and a harmful food aversion?