Dark chocolate, red wine can stimulate the brain with taste, research has found

The dry, pungent sensation you get from dark chocolate, red wine, tea or berries may actually activate your brain in a way similar to exercise, according to new research.

New research from Japan shows that flavanols – plant compounds found in these foods – may stimulate the brain not by entering the bloodstream, but by causing a sensory response tied to their bitter taste.

“The important finding of this experiment is that it first showed how flavanol intake stimulation – almost a bitter taste – is transmitted to the central nervous system, which causes a stress response that improves short-term memory and produces beneficial effects on the circulatory system,” professor Naomi Osakabe of the Shibaura Institute of Technology in Japan told Fox News Digital.

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“It was surprising that the brain-enhancing effect of flavanol occurred at such a low dose,” he added.

In experiments with mice, a single dose of flavanols increased automatic activity and improved performance in memory tests, according to the study, published in Current Research in Food Science.

The researchers also saw faster activation of brain regions involved in attention, arousal and stress management.

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Because very little of the flavanols that people eat enter the bloodstream, researchers believe they may influence the brain and heart by stimulating nerve impulses.

The researchers describe this concept as part of an emerging field known as sensory nutrition, the idea that the taste and physical sensations of food may directly regulate biological functions. This could eventually lead to new types of foods that combine appealing taste and beneficial effects on the body.

Berries are a natural source of flavanols, plant compounds that are being studied for potential cognitive and cardiovascular benefits. (Stock)

The response is similar to what occurs during mild exercise, a temporary activation of the sympathetic nervous system that is sometimes described as the fight-or-flight response. This type of short-term stress can sharpen focus and alertness.

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“Although it is clear that a healthy diet contributes to maintaining and improving homeostasis, the mechanisms are still unclear,” Osakabe said. “Significantly, this study identified the ability of taste components of food to regulate biological functions.”

The study has limitations, as the research was conducted on animals and food is a complex mixture of many compounds that may interact.

The brain’s response to flavanols resembles the transient “fight-or-flight” activation seen during mild exercise. (Stock)

Larger, human studies are needed to determine whether the effects seen in mice also occur in humans.

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“I don’t believe that people, including many doctors, know that the taste of a particular molecule or compound can quickly cause major changes in the brain,” Dr. Johnson Moon, a neurologist at Providence St. Jude Medical Center in California, previously told Fox News Digital about nutritional supplements.

More data is needed before foods like dark chocolate can be recommended, especially because the calories, sugar and fat may outweigh the benefits, Moon said.

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However, Osakabe noted that previous long-term human studies on cocoa flavanols have suggested cardiovascular benefits. In the meantime, he recommends a balanced, plant-forward diet.

Experts say more research is needed before flavanol-rich foods can be specifically recommended for cognitive benefits. (Stock)

“I believe that eating plant-based foods such as cocoa, berries, and red wine, as well as fruits and vegetables, can help maintain health,” she said.

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Major health organizations say that if adults choose to drink alcohol, they should drink in moderation – up to one drink a day for women and two for men – and stress that no alcohol is completely harmless.

Melissa Rudy of Fox News Digital contributed to this report.