Study Finds Daily Dose of Cocoa Improves Memory

Japanese scientists found that what is in chocolate that boosts cognitive function is the strong astringency of its procyanidins, also known as flavonoids.

Juliette Fairley

Published: 11/12/2025, 1:18:00 PM EST

Study Finds Daily Dose of Cocoa Improves Memory — Photo of chocolate powder and drink. (NoName_13/Pixabay)

New research shows that properties found in dark chocolate can boost cognitive function, including memory.

The study, titled Astringent Flavanol Fires the Locus-Noradrenergic System, discovered that the blood flow increases in the arms, hands, legs, and feet after eating chocolate is fueled by the brain-gut axis.

The National Institutes of Health describes the axis as a communication link between the stomach and the mind that can occur through the neural network, neuroendocrine system, immune system, or metabolic pathways.

“The ingestion stimulus from chocolate components activates the brain as a stressor, subsequently enhancing sympathetic nervous system activity and inducing physiological changes,” Shibaura Institute of Technology professor Naomi Osakabe in Japan told NTD.

Physiological changes can impact every body part, including the heart and breathing rate, muscle activation, blood pressure, as well asthe brain and nervous system.

Researchers set out to investigate how chocolate promotes brain function and observed changes in dopamine and noradrenaline dynamics.

“When animals are exposed to stress, noradrenaline is projected from the locus coeruleus throughout the brain,” Osakabe said. "Since these responses are nearly identical to those seen during exercise, noradrenaline secretion triggered by astringency is thought to exert a preventive effect against various diseases."

The data further explored what in chocolate boosts cognitive function: the strong astringency of its procyanidins, which are flavonoids.

HealthLine lists symptoms of cognitive decline as the loss of memory, the ability to reason, and to be attentive.

“While procyanidin content varies significantly by product, it is generally reported that consuming approximately 200 to 500 milligrams per day of procyanidin improves blood flow, reduces the risk of cardiovascular disease, and enhances hippocampus-dependent cognitive function,” Osakabe said.

Two hundred to 500 milligrams per day is slightly less than a full teaspoon.

Procyanidins are catechin condensates found in plants that have anti-bacterial, anti-inflammatory, and anti-tumor properties, according to National Institutes of Health data.

“The catechin condensates found in chocolate is thought to act as a stressor for us, activating the brain,” Osakabe said. “Cocoa powder and hot chocolate, which are cocoa products, are rich in procyanidins.”

Although Osakabe describes chocolate as a delicious food, she said it often contains fat and sugar, and as a result, advises replacing some of it with hot chocolate or supplements.

“This study suggests that the procyanidins in chocolate exhibit strong astringency and that this stimulus acts as a stressor to activate brain function, constituting the mechanism for improving cognitive function,” she added. “However, the mechanism underlying the perception of astringency remains unclear.”