Oman today_ Scientific research in the fields of neuroscience and nutrition has shown that certain plant compounds found in cocoa — particularly flavanols — can improve blood flow to the brain and have mild effects on cognitive performance and memory.
Studies conducted at Harvard University, as well as research published in Nature Neuroscience, have confirmed that regular consumption of flavanols may enhance the activity of brain regions involved in memory processing. However, these effects are generally modest and short-lived.