Chocolate may shun dementia

Some types of cocoa products that are high in antioxidants known as flavonols may increase blood flow to the brain and help prevent loss of brain function and some types of dementia, researchers say.

Scientists from England's University of Nottingham announced their findings Sunday at the American Association for the Advancement of Science's annual meeting in San Francisco, the Associated Press reported.

In MRI studies, women who drank cocoa that was high in flavonols had a significant increase in blood flow to the brain, compared to women who didn't drink the cocoa, researcher Ian MacDonald and his colleagues told attendees. This could help people with early signs of dementia, which has been linked to a drop in blood flow to the brain, the wire service said.

But experts told the AP that commercially sold cocoa often has much of the flavonols removed, since they impart a bitter taste. They also noted that because many chocolate products are high in fat, people shouldn't rush out to consume large amounts.

"[Chocolate] can never be a health food, because we have a calorie problem," Harvard Medical School's Norman Hollenberg said.

Still, Hollenberg noted that manufacturers could strive to create cocoa products in which much of the fat is removed, but the flavonols are preserved. "I see a bright future for cocoa," he said.