You don’t have to be a genius to like chocolate, but geniuses are more likely to eat lots of chocolate, at least according to a new paper published in the August New England Journal of Medicine. Franz Messerli reports a highly significant correlation between a nation’s per capita chocolate consumption and the rate at which its citizens win Nobel Prizes.
According to a recent article by Forbes, building on research raising the possibility that the flavanols in chocolate may enhance cognitive performance, Messerli “wondered whether there would be a correlation between a country’s level of chocolate consumption and its population’s cognitive function.” Using the success of a country in winning Nobel Prizes as a surrogate for “the proportion with superior cognitive function” in a country, he analyzed the relationship between the number of Nobel laureates per capita in a country with that country’s per capita chocolate consumption, please click here to read about this further.
Dark chocolate is a psychoactive food, containing over 300 chemical elements. This means that when you slip a piece into your mouth, you’re imbibing a natural chemical cocktail that impacts your body. Research has shown that many of these affects are positive ones.
The cacao bean from which this chocolate is made is enriched with flavonoids. Flavonoids act like antioxidants in the body and are known for their ability to neutralize free radicals. Free radicals are unstable molecules that damage the body’s organs and cells and have even been blamed for aging. The antioxidants in cacao beans help stabilize free radicals, which prevents cellular damage and may even slow the aging process.
So go on.... have some chocolate.
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