A recent study published in the Journal of Alzheimer’s Disease revealed that lavado (cocoa in its least-processed state), could reduce the amount of beta amyloid, a protein occurring in the brains of those with Alzheimer’s disease.
Cocoa on the brain
The study, carried out by the Icahan School of Medicine, revealed that lavado cocoa not only improved the activity of brain cells in brains affected by Alzheimer’s disease, but that it also helped reduce the amount of beta amyloid, which leads to amyloid plaques that can cause Alzheimer’s.
Dr James Pickett, Head of Research at the Alzheimer’s Society, commented, “In support of previous studies, this study suggests that the flavonoids found in cocoa might be able to reduce the build-up of amyloid plaques, a known cause of Alzheimer’s disease. It would be fantastic if the next treatment for dementia was found in a naturally occurring product like cocoa, but clearly more research is needed.”
Currently, research indicates that in order to reduce your risk of developing dementia in later life, you should eat a healthy, varied diet, take regular exercise and avoid smoking. More research will be required to determine whether lavado cocoa can actually be used in the fight against dementia in future.