Dark chocolate, red wine may stimulate brain through taste, study finds
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The dry, astringent feeling you get from dark chocolate, red wine, tea or fruit may actually stimulate your brain in a way similar to exercise, according to a new study.
New research from Japan suggests that flavanols, plant compounds found in these foods, may stimulate the brain not by entering the bloodstream but by triggering a sensory response linked to their bitter taste.
“The key finding of this experiment is that it shows for the first time how the flavanol intake stimulus (presumably bitter taste) is transmitted to the central nervous system, triggering a stress response reaction that enhances short-term memory and produces beneficial effects on the circulatory system,” Naomi Osakabe, a professor at the Shibaura Institute of Technology in Japan, told Fox News Digital.
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“It was surprising that the brain activity-enhancing effect of flavanol occurred at a very low dose.”
Flavanols found in cocoa, red wine and berries can stimulate sensory nerves, increasing focus and alertness. (iStock)
According to research published in the journal Current Research in Food Science, a single dose of flavanols increased spontaneous activity and improved performance on memory tests in experiments on mice.
The researchers also observed rapid activation of brain regions involved in attention, arousal, and stress regulation.
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Because very little of the flavanols people consume actually enter the bloodstream, researchers believe they may affect the brain and heart by stimulating sensory nerves.
Researchers describe this concept as part of an emerging field known as sensory nutrition; the idea that the taste and physical sensations of food can directly regulate biological functions. This could ultimately lead to the emergence of new types of foods that combine appealing taste and beneficial physiological effects.
Berries are a natural source of flavanols; plant compounds are being investigated for potential cognitive and cardiovascular benefits. (iStock)
The response is similar to that experienced during light exercise, a temporary activation of the sympathetic nervous system that is sometimes described as the fight-or-flight response. This type of short-term stress can sharpen focus and alertness.
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“While it is clear that healthy foods contribute to maintaining and improving homeostasis, the mechanisms remain largely unclear,” Osakabe said. he said. “This study specifically identified the potential of the taste of food ingredients to regulate biological functions.”
The study has limitations because the research was conducted on animals and foods are complex mixtures of many compounds that can interact with each other.
The brain’s response to flavanols is similar to the transient “fight or flight” activation seen during light exercise. (iStock)
Larger human studies are needed to determine whether the effects seen in mice also occur in humans.
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Providence St. in California Jude Medical Center neurologist Dr. “I don’t believe people, including most doctors, realize that the taste of a particular molecule or compound can quickly trigger major changes in the brain,” Johnson Moon previously told Fox News Digital about sensory nutrition.
Moon said more data is needed before foods like dark chocolate can be recommended, especially since the calories, sugar and fat may outweigh their benefits.
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Still, Osakabe noted that previous long-term human studies on cocoa flavanols suggested cardiovascular and cognitive benefits. For now, he recommends a balanced, plant-focused diet.
Experts say more research is needed before flavanol-rich foods can be recommended specifically for cognitive benefits. (iStock)
“I believe consuming fruits and vegetables, as well as plant-based foods such as cocoa, berries and red wine, can help maintain good health,” she said.
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Major health organizations say that if adults choose to drink alcohol, they should do so in moderation (up to one drink per day for women and two for men) and emphasize that no amount of alcohol is completely risk-free.
Fox News Digital’s Melissa Rudy contributed to this report.
