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.