This food may generally be considered unhealthy, but early studies have suggested the popular snack may have some previously untold benefits for our brains, according to a doctor

A food that’s generally considered unhealthy may have some previously unexplored benefits for our brain, according to a doctor.

Chocolate – often considered an indulgence rather than a health food – might actually improve cognitive function and memory, according to nutrition expert Dr Rupy Aujla. Taking to Instagram, Dr Aujla outlined the potential advantages of eating chocolate. “Brain health benefits of chocolate,” he began in the clip.

“Cocoa flavanols could interact with signalling pathways that promote neuronal function and brain connectivity. By improving blood flow to the brain, supporting cognitive function and memory processing. Plant compounds in cocoa could have prebiotic effects on the gut microbiota and impact the gut-brain axis.”

He then explained emerging studies have suggested a connection between eating chocolate and exhibiting signs of improved mental acuity. “Cocoa flavanols are showing promise for brain health through three key mechanisms,” he said.

“One: Boosting blood flow: Flavanols enhance nitric oxide (NO) production, which increases oxygenation and delivers nutrients to the brain more effectively.

“Two: Supporting neurons: They influence pathways for neuron growth, survival, and connectivity. Three: Gut-brain interaction: Flavanols may modulate the microbiota and gut-brain axis.”

However, he cautioned that despite the “promising” research, “more high-quality, longer-term studies are needed” to fully grasp the effects of this superfood on brain function.

Flavanols, a type of polyphenol found abundantly in cocoa, are touted for their potential health benefits. The US’ National Library of Medicine notes: “Cocoa is a rich source of dietary polyphenols.”

It continued: “In vitro as well as cell culture data indicate that cocoa polyphenols may exhibit antioxidant and anti-inflammatory, as well as anti-atherogenic activity,” which could be beneficial for cardiovascular health.

But it emphasizes the need for more comprehensive research. “In order to determine potential health benefits of cocoa polyphenols large scale, long term, randomised, placebo controlled studies, (ideally with a cross-over design) as well as prospective studies are warranted.”

Professor Tim Spector, in a TikTok video, also shed light on the perks of polyphenols, explaining that they “[act] as rocket fuel for your microbes, promoting the growth of good bacteria, which are key to your overall health.”

He elaborated: “Polyphenols also help to regulate your immunity and reduce inflammation, helping to prevent many chronic conditions.”

Dr Spector advised loading up on “darkly coloured and bitter-tasting vegetables,” which are “packed with polyphenols.”

But there is more than one way to reap the benefits of these nutrient-rich plant compounds. There are four types of polyphenol: flavonoids – the most abundant type, constituting about 60% and found in foods like apples, onions, red cabbage, and dark chocolate.

Next up are ‘phenolic acids’, accounting for another 30%, commonly present in coffee and cereal grains. Chilli peppers and oats contain polyphenolic amides, while the fourth group, ‘other polyphenols’, includes “stilbenes in grapes and berries, resveratrol in red wine, ellagic acid in berries, curcumin in turmeric, and lignans in flax seeds, sesame seeds, and whole grains,” according to HealthLine.