Evidence supporting the use of: Chocolate
For the health condition: Concentration (poor)

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Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Chocolate, particularly dark chocolate, contains several bioactive compounds, including flavonoids, caffeine, and theobromine, which have been investigated for their potential cognitive benefits. Scientific studies suggest that the consumption of chocolate or cocoa flavanols may have modest positive effects on certain aspects of cognitive function, including attention and concentration. Acute intake of cocoa flavanols has been associated with improved performance on tasks requiring sustained attention and working memory, likely due to increased cerebral blood flow and improved vascular function. The caffeine content in chocolate is relatively low compared to coffee, but may contribute to mild cognitive stimulation, while theobromine has a more subtle effect on alertness. However, the overall evidence base is limited and somewhat inconsistent. Most studies have small sample sizes, short durations, and use varying dosages and forms of chocolate or cocoa products. Systematic reviews and meta-analyses indicate that while there may be some benefit, particularly in the short term, the effects are relatively modest and not universally observed. There is also a lack of consensus on the optimal dose or duration of consumption for cognitive effects. In summary, there is some scientific rationale and preliminary evidence supporting the use of chocolate for improving concentration, but the quality and quantity of evidence is moderate at best, justifying a rating of 2 out of 5.

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