Japanese researchers found that dark chocolate’s bitter compounds can enhance memory performance within an hour of consumption. Scientists gave flavanol extracts to mice before memory tests. The treated mice showed 30% better object recognition compared to controls given plain water. Researchers discovered that flavanols trigger noradrenaline release in the brain’s hippocampus, the region responsible for memory formation. Brain imaging revealed elevated noradrenaline levels lasting about one hour, coinciding with the critical window when short-term memories transfer to long-term storage. The study suggests flavanols activate the brain’s alertness system through taste rather than direct absorption. However, researchers note the mice received higher doses than typical chocolate servings, and human effects remain untested. (Story URL)
