A recent study has revealed that the consumption of dark chocolate may help prevent brain damage after a stroke.
According to www.dailymail.co.uk, a compound called epicatechin, found in dark chocolate, helps to shield the brain by spiraling up the cellular signals.
The study was conducted by a team of researchers at the Johns Hopkins Institute and involved tests on mice. These mice were given a small dosage of epicatechin followed by a 90 minute break. After the break the mice were given a stroke by cutting off the supply of blood to the brain.
As reported by www.sciencedaily.com, the findings revealed that mice who were given the dosage of epicatechin suffered much less brain damage compared to the ones who were not given the dark chocolate compound.
The study is being viewed as a breakthrough, which can be used to implement preventitive measures against brain damage. However, there is still no clarity on the amounts of dark chocolate which should be consumed in order to avoid brain damage.
“I hope the research into these pathways could lead to insights into limiting acute stroke damage and possibly protecting against chronic neurological degenerative conditions, such as Alzheimer’s disease and other age-related cognitive disorders,” concluded Professor Sylvain Doré.Tags: stroke