Cocoa powder for Alzheimer’s: Antioxidants (flavinoids) from dark chocolate improves memory, insulin resistance and blood pressure
Posted on | August 13, 2012 | No Comments
An exciting new study released today showed that patients with Mild Cognitive Impairment (MCI) who had regular intake of the strong antioxidants found in chocolate (from dark cocoa powder) had improvement in memory function, as well as blood pressure and insuling resistance!
Dr. Isaacson comments “This therapy deserves consideration for patients with both MCI and Alzheimer’s disease, as well as those at risk. I have already told several of my patients to order the exact type of cocoa powder that was proven in this trial to work.” He also noted “While most dark chocolate has flavinoids that may help to protect the brain, there is also a high amount of saturated fat and sugar that may have negative effects. As such, for both treatment and prevention, I am only recommending this specific dark chocolate powder for my patients, starting at 1 packet per day for 1 week, increasing to 2 packets per day (since that was the intermediate dose studied in the trial), as tolerated and as approved by their primary care physician.”
This study was the first dietary intervention study (highest quality double-blind, placebo-controlled trial) to show regular consumption of cocoa flavinols can improve memory function, most likely due to an improvement in insulin sensitivity. While further study is necessary for both patients with Alzheimer’s disease as well as for those at risk, these are exciting results.
Read the Interview with Dr. Isaacson on WebMD: www.webmd.com/healthy-aging/news/20120813/cocoa-may-help-sharpen-aging-brain
For the latest comprehensive plan to fight Alzheimer’s disease, read the new 2012 Edition of “Alzheimer’s Treatment Alzheimer’s Prevention: A Patient and Family Guide.” Visit: www.TheADplan.com, or in Spanish: www.TheADplan.com/Espanol for more information. Also available on Kindle, Nook, and iBooks.