Consuming dark chocolate may prevent stroke-related brain injuries, according to a study published in the Journal of Cerebral Blood Flow and Metabolism.
Using mice, a team of researchers fed one group a small amount of epicatechin, a natural compound found in dark chocolate. After 90 minutes had passed since consumption, the investigators induced strokes in the animals.
The study showed that the mice who ate the compound suffered less brain damage compared to a group that experienced strokes and werent given the nutrient. The researcher discovered that the epicatechin was stimulating two levels of nerve cells that protect the brain against injury.
The researchers concluded that this study could lead to preventing brain damage in stroke patients and the development of cognitive-related disorders. However, they feel that further research will be needed to discover the amount of dark chocolate one would need to consume.
“Epicatechin itself may not be shielding brain cells from free radical damage directly, but instead, epicatechin, and its metabolites, may be prompting the cells to defend themselves,” said Sylvain Dore, an associate professor at the Johns Hopkins University School of Medicine. He added that the protein is “needed to jump-start the protective pathway that is already present within the cells, even a small amount may be sufficient.”
Approximately 6.4 million patients in the U.S. who suffered strokes in 2006 are still alive today, according to the American Heart Association.