Salut mes amis!
I have literally been waiting since the beginning of this trip for this one day. I’ll give you some clues: It’s sweet. It’s yummy. There’s a golden ticket involved. Do you know it yet? Willy Wonka’s chocolate factory!!!! Okay maybe not that exact one, but I’d say this comes as a close second. Just walking in immersed me in an air of chocolatey yumminess, and this was just the entrance with the gift shop. The excitement was literally killing me.
I think I may just switch careers and become an Oompa Loompa. I mean chocolatier, or do I? Besides, I don’t see why not. I’ve already got my partner, Kara, and I got to say I think we make a pretty good team. With our piping, tapping, and scraping skills, I think we’ve got a solid business. So, if my whole neuroscience plan doesn’t work out, well you know where to find me.
Well, back to the chocolate making. First, we got to learn how to make the first layer of our molds with some creamy dark chocolate. By the way, they sort of looked like mini Patrick Star’s from SpongeBob. Anyways, after 15 minutes in the freezer, we added some hazelnut and milk chocolate as our center layer and set it back in the fridge. We topped it off with some more dark chocolate and voila! We had created a masterpiece! Très délicieux! Obviously, we weren’t professionals so it was unfortunate that we made quite a bit of an artistic mess on the table. So, to make up for our “accidental” spills, we were forced to clean it up by eating it all. It was tough, but we had to do what was right. I mean, we were simply following in the footsteps of our role models.
As we made our way around the museum, I started to think about how chocolate affects our daily lives. Before every exam I have had since high school, I make sure to get some chocolate in my system. Even just a little Hershey kiss. It became a psychological thing for me, but it turns out, chocolate might have some neurological effects on us.
Chocolate contains cocoa flavanols, which are antioxidants and anti-inflammatory agents with known benefits to our cardiovascular health. These chemicals seem to accumulate in the hippocampus, a region that is involved in memory and learning. It is believed that these chemicals interact with various signaling pathways in our brain that help process long-term memories (Sokolov, 2013).
In a recent study, Mastroiacovo et al. (2014) looks at the effects of chocolate on cognitive function. They recruited 90 elderly individuals who were assigned to consume a drink containing cocoa flavanol every day for 8 weeks. This drink, somewhat like chocolate milk, contained either high, intermediate, or low flavanol concentrations and their cognitive function was assessed using various mental examinations at the beginning and end of the 8-week period. There was improvement seen in all three groups, and more significantly in the high and intermediate groups. This may be an effect of cocoa flavanols increasing the blood flow in the brain. This is important because our blood transports nutrients and fuel to our body, and by increasing its flow, we are able to deliver more “brain food”. Aside from neurological benefits, they also saw a decrease in blood pressure, cholesterol and insulin levels (Mastroiacovo, 2014). All the more reason to consume chocolate, right?
Since this study was done in elderly individuals, I would really like to see if the impact of chocolate would be greater if this type of routine were done throughout childhood. It would definitely give us kids more reason to go chocolate crazy. They also looked at other health improvements (e.g. blood pressure) in addition to cognition, which will encourage investigation of other physiological effects caused by chocolate.
Moral of the story in my opinion: Never say no to chocolate! What’s the worst it can do, make you smarter?
Crichton, G. E., Elias, M. F., & Alkerwi, A. (2016). Chocolate intake is associated with better cognitive function: The Maine-Syracuse Longitudinal Study. Appetite,100, 126-132. doi:10.1016/j.appet.2016.02.010
Mastroiacovo, D., Kwik-Uribe, C., Grassi, D., Necozione, S., Raffaele, A., Pistacchio, L., . . . Desideri, G. (2014). Cocoa flavanol consumption improves cognitive function, blood pressure control, and metabolic profile in elderly subjects: the Cocoa, Cognition, and Aging (CoCoA) Study–a randomized controlled trial. American Journal of Clinical Nutrition,101(3), 538-548. doi:10.3945/ajcn.114.092189
Sokolov, A. N., Pavlova, M. A., Klosterhalfen, S., & Enck, P. (2013). Chocolate and the brain: Neurobiological impact of cocoa flavanols on cognition and behavior. Neuroscience & Biobehavioral Reviews,37(10), 2445-2453. doi:10.1016/j.neubiorev.2013.06.013
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