Dark chocolate 'can reduce risk of brain damage after stroke' | Mail Online
Dark chocolate can reduce brain damage following a stroke, a study suggests.
Scientists have discovered that a compound called epicatechin, commonly found in dark chocolate, protects the brain against strokes by shielding nerve cells.
They based their findings on tests in mice and hope the effects can be replicated in humans.
Benefits: Researchers have found that eating dark chocolate can reduce the risk of brain damage
Benefits: Researchers have found that eating dark chocolate can reduce the risk of brain damage
The U.S. researchers gave the mice a dose of epicatechin - a flavanol - and then 90 minutes later induced a stroke in the animals by cutting off the blood supply to their brains.
They found that the mice that had taken the epicatechin had 'significantly less' brain damage than those that had not.
The researchers, from Johns Hopkins University in Baltimore, Maryland, also discovered that epicatechin had a protective effect when given to mice after they had a stroke.
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