CRFS: The Astringent Taste of Cocoa and Berries Stimulates Brain Function

Scientists from Sibaura Institute of Technology in Japan have discovered that flavanols—compounds found in cocoa, red wine, and berries—can activate the brain through taste receptors, improving memory, attention, and learning ability. The findings were published in the journal Current Research in Food Science (CRFS).

Flavanols are known to protect neurons and enhance cognitive functions, but their bioavailability—the proportion that enters the bloodstream—is very low. To explain how these compounds still influence brain activity, the Japanese researchers tested the hypothesis that their astringent taste alone might stimulate the central nervous system.

In experiments on mice, flavanols were administered orally at doses of 25 and 50 mg per kilogram of body weight. The control group received distilled water. Behavioral tests showed that the animals given flavanols were more active, better oriented in space, and learned tasks more quickly.

Biochemical analysis revealed increased levels of dopamine, noradrenaline, and their precursors in brain structures responsible for motivation, attention, and stress response. At the same time, the activity of enzymes involved in neurotransmitter synthesis and transport increased, along with higher catecholamine levels in urine—hormones released during arousal and exertion.

The scientists also recorded activation of the paraventricular nucleus of the hypothalamus—an area that regulates stress and the sympathetic nervous system. According to the researchers, the intake of flavanols triggers a response similar to that caused by moderate physical exercise.

As study leader Dr. Yasuyuki Fuji explained, the bitter and astringent taste of flavanols may transmit signals to the brain through sensory nerves, activating the central nervous system. Thus, even with low absorption, these compounds can initiate physiological processes that enhance cognitive function and overall well-being.

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