Summary: 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 …
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