A recent study from Zhengzhou University in China, published in the Journal of Functional Foods on April 1, highlights the various benefits of theobromine, a chemical found in chocolate, for the body and the brain.
Theobromine, found in cocoa beans, has been shown to be anti-inflammatory, high in antioxidants, and capable of protecting the brain from Alzheimer’s disease. Scientists also suggest that theobromine can mitigate the effects of high cholesterol levels on memory and cognitive function.
Moreover, theobromine can cross the blood-brain barrier, potentially boosting brain function, improving mood, and combating depression.
According to the study authors, "Theobromine has demonstrated neuroprotective properties, the ability to prevent neuronal damage, and enhancements in motor memory and cognitive regulatory functions." They further noted that theobromine and its derivatives show promise in preventing brain-related disorders with minimal harm to the human body at appropriate doses.
Additionally, the study suggests that consuming chocolate could aid in weight loss, as theobromine helps the body break down fats. The authors referenced a study that found a connection between non-alcoholic fatty liver disease and obesity, stating that theobromine led to reductions in body weight, liver weight, and improvements in liver morphology in an NAFLD mouse model.
The study concludes that theobromine exhibits anti-inflammatory effects on various cell types, including macrophages and chondrocytes, further highlighting its potential health benefits.
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