Certain Bitter Foods May Trigger Brain Response Similar to Exercise, Study Finds

The dry, wrinkled feeling you get from consuming dark chocolate, red wine, tea or berries could be activating the brain in a way similar to exercise, according to a new study.

New Japanese research suggests that flavanols (plant compounds found in these foods) may stimulate the brain not by being absorbed into the bloodstream, but by triggering a sensory response linked to their bitter taste.

“The key finding of this experiment is that it demonstrated for the first time how the stimulation of flavanol intake (probably the bitter taste) is transmitted to the central nervous system, triggering a stress response reaction 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 News Digital.

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“It was surprising that the brain activity-enhancing effect of flavanol occurred at a very low dose.”

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

The researchers also observed rapid activation of brain regions involved in attention, arousal, and stress regulation.

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Because very few flavanols that people consume enter the bloodstream, researchers believe they may instead influence the brain and heart by stimulating sensory nerves.

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

The response resembles what happens during gentle exercise, which is a temporary activation of the sympathetic nervous system that is sometimes described as a fight-or-flight response. This type of short-term stress can sharpen concentration and alertness.

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“While it is clear that healthy foods contribute to maintaining and improving homeostasis, the mechanisms remain unclear,” Osakabe said. “In particular, this study identified the potential of flavor of food components to regulate biological functions.”

The study has limitations because the research was conducted on animals and foods are complex mixtures of many compounds that can interact with each other.

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

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“I don’t think people, including most doctors, are aware that the taste of a specific molecule or compound can rapidly trigger major changes in the brain,” Dr. Johnson Moon, a neurologist at Providence St. Jude Medical Center in California, previously told News Digital regarding sensory nutrition.

More data is needed before we can recommend foods like dark chocolate, especially because the calories, sugar and fat could outweigh the benefits, Moon said.

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Still, Osakabe noted that previous long-term human studies of cocoa flavanols have suggested cardiovascular and cognitive benefits. For now, he recommends a balanced, plant-based diet.

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

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Leading health organizations say that if adults decide to drink alcohol, they should do so in moderation (up to one drink per day for women and two for men) and emphasize that no amount of alcohol is completely risk-free.

News Digital’s Melissa Rudy contributed to this report.