Chocolate and Cocoa-Derived Biomolecules for Brain Cognition during Ageing

Abstract

Cognitive decline is a common problem in older individuals, often exacerbated by neurocognitive conditions, such as vascular dementia and Alzheimer’s disease, which heavily affect people’s lives and exert a substantial toll on healthcare systems. Currently, no cure is available, and commonly used treatments are aimed at limiting the progressive loss of cognitive functions. The absence of effective pharmacological treatments for the cognitive decline has led to the search for lifestyle interventions, such as diet and the use of nutraceuticals that can prevent and limit the loss of cognition. Cocoa and chocolate are foods derived from cocoa beans, commonly used in the population and with good acceptability. The purpose of this review was to collect current experimental evidence regarding the neuroprotective effect of chocolate and cocoa (or derived molecules) in the elderly. From a systematic review of the literature, 9 observational studies and 10 interventional studies were selected, suggesting that the biomolecules contained in cocoa may offer promising tools for managing cognitive decline, if provided in adequate dosages and duration of treatment. However, the molecular mechanisms of cocoa action on the central nervous system are not completely understood.

Development of shake powdered food with cocoa, mesquite pod flour, oak extract and agave fructans, quality characteristics and glycemic index

“…Since food matrix can directly affect the disposition of chemical structures of nutraceuticals, the correlations observed are an indication that the interactions between compounds are good and that could present a potential effect as protective of diseases or sport supplement. Cocoa flavanols are well known for antioxidant activity (Indiarto et al, 2022), preventing vascular dysfunction and atherosclerosis (De Paula Silva et al, 2022) and brain cognition (Zeli et al, 2022) but also have an important antioxidant effect increasing total antioxidant capacity during sport performance or rest (Somerville et al, 2017). The mix of important antioxidant compounds as procyanidin B2, procyanidin B1 and phenolic acid even could generate a possible synergic effect with an important effect to be considered a potential help as sport performance and improve recovery (Sorrenti et al, 2020).…”

Molecular Aspects of a Diet as a New Pathway in the Prevention and Treatment of Alzheimer’s Disease

“…Theobroma cocoa beans, which are often consumed by humans, are used to make cocoa (powder) and chocolate. Such products are abundant in flavonoids, the greatest category of dietary polyphenols and antioxidant compounds [ 162 , 163 ]. Cocoa beans are reported to have more antioxidant activity than green tea, red wine, or blueberries [ 164 ].…”

“…Chocolate has varying amounts of cocoa, which vary from 30–70% in dark chocolate to 7–15% in milk chocolate [ 166 ]. Additionally, the bioavailability of cocoa flavanols tends to be regulated by the complexity of the food matrix; therefore, consuming dark chocolate may result in less effective absorption of these chemicals than ingesting cocoa powder [ 163 ]. Human studies have demonstrated that consuming a particular combination of flavanols in cocoa can lower blood pressure, enhance insulin sensitivity, and improve cerebral perfusion and blood flow [ 167 , 168 , 169 ].…”

Cacao consumption improves passive avoidance memory impairment in a rat model of Alzheimer’s disease: the role of hippocampal synaptic plasticity and oxidative stress

“…Cacao, a food of plant origin ( Theobroma cacao ), is a major source of varied polyphenol contents such as quercetin, clovamide, procyanidin, epicatechin, and catechin, and also methylxanthines such as theobromine and caffeine, and has different levels of antioxidant capacity ( Cronquist, 1981 ; Arlorio et al, 2008 ; Noori et al, 2009 ). Research studies demonstrate that cacao, with its potent antioxidant activity, avoided neuroinflammation, neurodegeneration, and cognitive decline affecting cognitive functions ( Sokolov et al, 2013 ; Zeli et al, 2022 ). Therefore, considerable attention has been paid to the potential benefits of cacao aimed at limiting the progressive loss of cognitive processes.…”