Small studies suggest flavonols in hot chocolate increase brain power, improve cognitive ability, small studies suggest


We drink this: Hot chocolate makes you smarter and faster thinker, according to new research

In a study of 18 men, researchers at the University of Birmingham found that drinking cocoa improved participants’ ability to quickly solve a range of complex psychological tests.

According to a study published in the journal Scientific Reports on Tuesday, the teams completed 11 percent faster tests, including 11% faster tests, including the brain-stimulating compound flavonol found naturally in chocolate, according to the study.

“We used cocoa in our experiment, but flavonols are extremely common in a wide range of fruits and vegetables,” said Katarina Rendero, lead author in the report. “It further suggests that flavonols may be particularly beneficial during cognitive-demanding operations.”

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During the study, the researchers found out how participants, all of whom were healthy and aged 18 to 40, reacted to brain irritation tests before and after the sweet decoction.

The researchers attributed the increase in blood oxygen oxygenation levels in the study participants to the flavors of chocolate found in chocolate - as well as many other fruits and vegetables.

The researchers attributed the increase in blood oxygen oxidation levels in the study participants to the flavosols found in chocolate – as well as many other fruits and vegetables.
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The team found that after drinking hot chocolate, participants’ blood oxygen levels tripled and their test time and accuracy rate improved.

Researchers also found that when participants added extra flavonols to normal hot chocolate, each participant’s performance improved, according to the research, brain power was linked to oxygen levels.

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“We can combine this with our results on improved blood oxygen oxygenation – if you’re being challenged more, your brain needs to improve blood oxygen oxygen levels to manage that challenge,” Rendero said.

“By better understanding the nutritional benefits of eating these food groups … we can provide people with improved guidance on how to make the most of their dietary choices.”

This article originally appeared in The New York Post.