Lavado – the least-processed form of cocoa – may rescue brain cell activity in the presence of a key protein in Alzheimer’ disease called beta amyloid, according to a study published in the Journal of Alzheimer’ disease.
The study, conducted by Icahan School of Medicine at Mount Siniai, found that Lavado cocoa – rich in flavonoids – reduced the aggregation of beta amyloid, which is known to occur in the brains of patients with Alzheimer’s disease. Furthermore, the cocoa extract improved brain cell activity in brain tissue treated with the Alzheimer’s disease protein
Alzheimer’s Society comment:
‘In the wake of the G8 dementia summit in 2013, the focus is on finding a disease-modifying treatment or cure for dementia. In support of previous studies, this study suggests that the flavonoids found in cocoa might be able to reduce the build-up of amyloid plaques, a known cause of Alzheimer’s disease.
‘It would be fantastic if the next treatment for dementia was found in a naturally occurring product like cocoa, but clearly more research is needed. Before focusing all our attention on chocolate, it’s worth noting that research indicates that the best way to reduce your risk of developing dementia is to eat a healthy diet, exercise regularly and not to smoke.’
Dr James Pickett,
Head of Research,