Estudio: Berries y cacao mejoran la función cerebral

A combination of both cocoa flavanols and red berry anthocyanins could boost brain function in the elderly, according to researchers from Spain. The team suggests the intervention may be responsible for a more pronounced reduction in time to finish a neurocognitive test known as the Tower of London (TOL) when compared to other study groups.

“One should take into consideration that flavanols and anthocyanins not only directly affect neurons but that the consumption of foods rich in flavonoids improves the glucoregulatory control via improved insulin sensitivity and cerebral blood flow by increasing the bioavailability of nitric oxide resulting in improved cognitive performance,” the researchers conclude.

 

Study here: https://chilealimentos.com/wp-content/uploads/2022/01/nutrients-14-00001-v2.pdf

 

Nutrients/January 4, 2021