date:Aug 14, 2012
aid that flavanols in cocoa products could reduce the risk of dementia.
They suggest that flavanols may alter the brain structure and function by protecting neurons responsible for memory from injury.
Desideriet al. added that flavanols may also help by improving blood flow.
The authors conclusions come soon after The European Food Safety Authority (EFSA) issued a positive opinion on a health claim from chocolate manufacturer Barry Callebaut linking cocoa to improved blood flow.
Last month,