Cocoa: Protects The Brain During A Stroke

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Research brings hope for stroke victims

Researchers discovered an element in cocoa that offers protection for the brain during a stroke.

Sylvain Dore- John Hopkins University’s School of Medicine- with other researchers revealed that cocoa has epicatechin that shows positive in protecting brain cells from a stroke. The effects of the cocoa treatment last longer than what’s used now. Cocoa, epicatechin, could be used in future treatment of strokes.

The study was of Kuna Indians who drank a local cocoa beverage, near Panama. They have a low rate of strokes and cardiovascular diseases per a previous study. The team ruled out genetics.

“There are a lot of steps before going to human trials, potential risks and side effects,” Dore explained.