How Chocolate’s Puckering Taste May Stimulate the Brain
Japanese researchers have uncovered how the astringent "bite" of cocoa flavanols can activate the brain—even though little of the compound enters the bloodstream.
In mice, the sensation of astringency triggered sensory nerves that stimulated neurotransmitters linked to motivation, alertness, and memory.
The brain’s noradrenaline network lit up, producing stress-like but beneficial physiological responses similar to those from exercise.
The findings suggest that flavanols’ sensory impact—not just their absorption—may help explain how foods like chocolate and berries sharpen focus and boost brain health.
Source: Shibaura Institute of Technology
Astringency is a dry, puckering, rough, or sandpapery sensation in the mouth caused by plant-derived polyphenols.
Author's summary: Researchers found a link between chocolate and brain stimulation.