The least-processed form of cocoa may improve brain cell activity in Alzheimer’s disease patients.
Researchers tested the effects of three different cocoa extracts – natural, dutched, and lavado – on synaptic function. Lavado cocoa was found to reduce levels of beta amyloid, a key protein present in the brains of those with Alzheimer’s, and also improved brain cell activity in brain tissue treated with the Alzheimer’s disease protein.
The study has revealed cocoa extracts to have multiple disease-modifying properties in Alzheimer’s disease and presents a promising step towards meaningful therapeutic and preventative initiatives.
Read more at Icahan School of Medicine at Mount Siniai