Cocoa flavanols can boost memory in older people, study says

Chemicals in cocoa can boost memory abilities in older people, a new study suggests. US researchers found flavanols – plant chemicals that are abundant in cocoa beans – improved performance in a list-learning task for people aged between 50 and 75. Flavanols belong to a group of compounds called polyphenols, which are also abundant in red wine, tea, olive oil, onions, leeks, broccoli and blueberries. Flavanols are'bioactive food constituents' that protect against cognitive ageing, enhance cognitive performance and boost blood flow to the brain, studies suggest. Researchers advise caution, however, as chocolate'is a treat and not health food' and is generally low in flavanols.