Enjoying the drink during study or work sessions can provide not only sensory pleasure but also a cognitive boost helping keep people healthier
At this time of year many of us opt for a hot drink to keep us warm with temperatures across the UK plummeting below -5C in some areas. But if you have been making yourself a hot chocolate in recent weeks, it may not be as bad for you as you think.
Whilst the drink can come with lots of toppings making it not quite as healthy as an apple, there are some benefits to it with benefits such as preventing memory loss and improving concentration at the top of the list.
Often consumed in Spain alongside churros, ultimahora.es say that the drink is made from pure cocoa, a rich source of flavonoids and antioxidant compounds that play a crucial role in protecting brain cells. Flavonoids improve blood circulation in the brain, which enhances oxygenation and neuronal nutrition, boosting functions such as memory and concentration.
As well as this, it is said that if we consume hot chocolate in moderation, it can help stimulate the production of neurotransmitters like serotonin and endorphins. These are responsible for feelings of well-being and relaxation which can help us relax if we feel stresses or anxious.
How can I make a hot chocolate that is good for me?
In order to reap the benefits, you need to prepare the drink correctly. To do this, the health experts say you need to ensure you are making it with high cocoa content and low added sugars. This is because pure cocoa contains theobromine which is an alkaloid that acts as a mild stimulant of the central nervous system, improving alertness without the side effects associated with more potent stimulants.
In new research, birmingham.ac.uk notes that an increased consumption of flavanols – a group of molecules which occur naturally in fruit and vegetables – can increase your mental agility.
A study suggests that there is increasing evidence to support the beneficial role that hot chocolate can have in our diet when it comes to human cognition, particularly in aging populations and patients at risk. It notes that findings for several studies suggest that “acute and chronic cocoa intake have a positive effect on several cognitive outcomes.”
In fact, benefits from these studies seem to show an increase in cerebral blood flow or cerebral blood oxygenation. “After chronic intake of cocoa flavanols in young adults, a better cognitive performance was found together with increased levels of neurotrophins. This systematic review further supports the beneficial effect of cocoa flavanols on cognitive function and neuroplasticity and indicates that such benefits are possible in early adulthood,” the study notes.
If you are not convinced about about the chocolat-y delight, another study says: “Cocoa powder and chocolate contain numerous substances among which there is a quite large percentage of antioxidant molecules, mainly flavonoids, most abundantly found in the form of epicatechin.
“These substances display several beneficial actions on the brain. They enter the brain and induce widespread stimulation of brain perfusion. They also provoke angiogenesis, neurogenesis and changes in neuron morphology, mainly in regions involved in learning and memory.”
They add that as well as this, flavonoids help to “preserve cognitive abilities during ageing in rats, lower the risk for developing Alzheimer’s disease and decrease the risk of stroke in humans.” Because of this evidence, it is clear that data shows there are some great effects of cocoa and chocolate on brain health and cognitive abilities – so maybe have that hot chocolate after all!