Cocoa
Anti-inflammatory (except with milk); decreases markers of oxidative stress and lowers blood pressure; extends longevity of fruit flies
Also known as: Cocoa Powder
Active Compounds
Bioactive compounds found in Cocoa, based on research from longevity science.
- Flavonoids
Source: How Not to Age
- Flavanols
Source: How Not to Age
- Catechins
Catechin class of flavanols present in cocoa as well as green tea
Source: Nutrition, Food and Diet in Ageing and Longevity
Health Benefits
Health conditions and aging processes that Cocoa may influence, based on the source research.
Improves
- High blood pressure
Cocoa consumption dose-dependently improves flow-mediated dilation and decreasing blood pressure
Source: How Not to Age
Protects Against
- UV-Induced Skin Damage
Long-term high-flavanol cocoa ingestion provided photoprotection and improved skin condition
Source: How Not to Age
- Aging
Cocoa is listed among geroprotective food examples with anti-aging activities
Source: Nutrition, Food and Diet in Ageing and Longevity
Reduces Risk Of
- Type 2 diabetes
Cocoa is antioxidant, reduces risk of diabetes, protects skin from oxidative damage, protects nerves from inflammation
Source: Nutrition, Food and Diet in Ageing and Longevity
Biological Mechanisms
How Cocoa works at a cellular level.
- PromotesAntioxidant Defense
Decreases markers of oxidative stress; lowers blood pressure (dark chocolate does too but not milk or white chocolate)
- PromotesReduces inflammation
Cocoa consumption reduces NF-kB activation in peripheral blood mononuclear cells
- PromotesIncreases BDNF
High-flavonoid intake from cocoa induced cognitive improvements linked to BDNF changes in RCTs
- PromotesImproves blood flow
Flavanol-rich cocoa acutely increased microcirculation in human skin
Sources
- How Not to Age
- Nutrition, Food and Diet in Ageing and Longevity