CHOCOLATE: GOING BEYOND PLEASANT TASTE DIRECTLY TO THE IMPROVEMENT OF COGNITION

Resumo

Introduction: The search for modifiable lifestyle factors that improve cognitive performance and prevent cognitive decline has intensified in recent years, with particular interest in dietary components. Cocoa and chocolate, rich in flavanols and methylxanthines, have been associated with neuroprotective and cognitive -enhancing effects, potentially mediated by antioxidant, anti - inflammatory, and vascular mechanisms. Objetive: To evaluate the effects of chocolate and cocoa- derived compounds on cognitive performance and their underlying neurobiological mechanisms. Methods: This is an integrative literature review conducted through searches in PubMed using descriptors related to chocolate and cognition. Filters were applied for the last five years and free full-text availability. Original clinical trials, crossover studies, and relevant mechanistic and review studies addressing cognitive outcomes were included, totaling thirteen selected articles. Results: Evidence from randomized and crossover trials suggests that chocolate rich in cocoa flavanols may improve cognitive performance, particularly executive function, reaction time, and sustained attention, especially under conditions of cognitive demand or fatigue. These effects appear to be mediated by increased cerebral blood flow, improved endothelial function, and enhanced neural efficiency, as demonstrated by neuroimaging studies showing reduced cortical activation during equivalent cognitive tasks. Additionally, reductions in mental fatigue were consistently associated with improved cognitive outcomes. At the molecular level, bioactive compounds such as flavanols and theobromine can modulate synaptic transmission and neuroplasticity, including interactions with adenosine receptors and potential neuroprotective effects against neurodegenerative processes. Observational and longitudinal data further suggest an association between habitual chocolate consumption and reduced cognitive decline. However, findings are n ot entirely consistent, with some systematic reviews reporting limited or low -to-moderate-quality evidence and the absence of significant effects in certain populations. Conclusion: Chocolate and cocoa - derived compounds demonstrate potential as modulators of cognitive performance, particularly in executive domains and under cognitively demanding conditions. Their effects are likely multifactorial, involving vascular, metabolic, and neurobiological mechanisms. Despite promising findings, heterogeneity among studies and variability in methodological quality highlight the need for further well- designed clinical trials to establish definitive conclusions.