It's news chocolate lovers have been craving: raw cocoa may be packed with brain-boosting compounds.
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Exactly how cocoa causes these changes is still unknown, but emerging research points to one flavanol in particular: (-)-epicatechin, pronounced “minus epicatechin.” Its name signifies its structure, differentiating it from other catechins, organic compounds highly abundant in cocoa and present in apples, wine and tea. The graph below shows how (-)-epicatechin fits into the world of brain-altering food molecules. Other studies suggest that the compound supports increased circulation and the growth of blood vessels, which could explain improvements in cognition, because better blood flow would bring the brain more oxygen and improve its function.