Chocolate, Tea, and Wine Improve Cognitive Performance

According to British researchers working with colleagues in Norway, chocolate, wine, and tea has been shown to enhance cognitive performance.

Investigators from the University of Oxford (UK), University of Oslo (Norway), and Ullevål University Hospital (Oslo, Norway) examined the relation between cognitive performance and the intake of three common foods that contain flavonoids (chocolate, wine, and tea) in 2,031 older individuals (aged between 70 and 74).

Participants filled in information about their routine food intake and underwent a variety of cognitive tests. Those who consumed chocolate, wine, or tea had considerably better mean test scores and lower occurrence of poor cognitive performance than those who did not. The investigators reported their findings in the January 2009 issue of the Journal of Nutrition.

The role of micronutrients in age-related cognitive decline is being increasingly studied. Fruits and beverages such as tea, red wine, cocoa, and coffee are major dietary sources of polyphenols, micronutrients found in plant-derived foods. The largest subclass of dietary polyphenols is flavonoids, and it has been reported that those who consume a lot of flavonoids have a lower incidence of dementia.

The latest findings appear to support the hypothesis, although the researchers cautioned that more research would be needed to prove that it was flavonoids, rather than some other aspect of the foods studied, that made the difference. The effect was most pronounced for wine.

However, according to the researchers, those overdoing it should note that while moderate alcohol consumption is associated with better cognitive function and reduced risk of Alzheimer's disease and dementia, heavy alcohol intake could be one of many causes of dementia, as well as a host of other health problems.

Related Links:
University of Oxford
University of Oslo
Ullevål University Hospital