[:it]Il cacao è una spezia sotto forma di polvere ampiamente consumata e una ricca fonte di composti fenolici, in particolare i flavanoli e catechine. Uno studio appena pubblicato su Current Opinion in Food Science conferma quanto già riportato sull’attività positiva sulle funzioni cognitive con una dieta ricca di flavanoli di cacao. Il consumo regolare può ridurre la disfunzione cognitiva legata all’età, anche attraverso un miglioramento della sensibilità all’insulina.
Martín, María Ángeles, and Sonia Ramos. “Health beneficial effects of cocoa phenolic compounds: a mini-review.” Current Opinion in Food Science 14 (2017): 20-25.[:en]Cocoa is a widely consumed food and a rich source of phenolic compounds, especially flavanols. A study just published Current Opinion in Food Science adds to the growing body of evidence demonstrating that cognitive function is improved with a diet high in cocoa flavanols. Regular consumption can reduce some measures of age-related cognitive dysfunction, possibly through an improvement in insulin sensitivity. These data suggest that the habitual intake of flavanols can support healthy cognitive function with age.
Martín, María Ángeles, and Sonia Ramos. “Health beneficial effects of cocoa phenolic compounds: a mini-review.” Current Opinion in Food Science 14 (2017): 20-25.[:]
