In this cold season many reach for a good warm drink to warm us up. However, if you enjoy making real hot chocolate, it might not be so bad for you. , experts point out that this caloric drink has many beneficial properties for our brain.
Hot chocolate is a drink made from pure cocoa, which although it can be a comforting and tasty treat, like other sweet foods it is also high in calories, sugar and fat. Despite the fact that it is not as healthy as various types of fruit or vegetables, according to experts, it also has many benefits, such as preventing memory loss and improving concentration.
that the drink is a rich source of flavonoids and antioxidant compounds that they play a key role in protecting brain cells. Namely, flavonoids improve blood flow to the brain, increasing oxygenation and nutrition to neurons, which supports functions such as memory and concentration.
In addition, experts note that if we consume hot chocolate in moderation, we stimulate the production of neurotransmitters such as serotonin and endorphins. They are responsible for feelings of well-being, which they can help us relax if we are stressed or anxious.
Hot chocolate is very beneficial. (illustrative photo)
Source:
iStock
How to properly prepare hot chocolate?
In order to get these benefits, you need to prepare the drink correctly. Experts say that for this it is necessary to ensure that you hot chocolate was prepared with a high cocoa content and a low content of added sugars. Pure cocoa contains theobromine, which is an alkaloid that acts as a mild central nervous system stimulant and improves alertness without the side effects associated with stronger stimulants.
Beware of high sugar content. (illustrative photo)
Source:
iStock
In the new research, about which , also states that there is a growing body of evidence supporting the beneficial role of hot chocolate in our diet. The study highlights the positive properties related to human cognition and the improvement of cognitive functions, especially in the aging population and at-risk patients.
A similar opinion which pointed out other benefits of flavonoids. “These substances show several beneficial effects on the brain. They induce angiogenesis, neurogenesis and changes in the morphology of neurons, especially in areas involved in learning and memory,” noted the authors of the research, saying that flavonoids can also reduce the risk of Alzheimer’s disease and prevent strokes.
