Named the taste that helps awaken the brain and improve concentration

Japanese researchers have discovered that the astringent sensation from cocoa and berries can directly stimulate the brain and improve memory - even without active substances entering the bloodstream. The work is published in the journal Current Research in Food Science (CRFS).

Flavanols are natural compounds found in cocoa, tea, red wine, and some berries. Previously, they have been linked to improved cognitive functions and memory, but it remained a mystery how they work, since only a small portion of these substances is absorbed into the body.

A team from Shibaura Institute of Technology led by Professor Naomi Osakabe proposed an unusual hypothesis: the brain might be influenced by the sensation of astringent taste in the mouth itself, that is, the same "dry" effect that occurs when consuming cocoa or black tea.

"We hypothesized that this taste itself serves as a stimulus, directly transmitting a signal to the central nervous system," explained study co-author Yasuyuki Fujii.

To test this, scientists conducted a series of experiments on mice. After administering a solution of flavanols, the animals became noticeably more active: they moved more, explored their environment, and exhibited behavior associated with wakefulness.

In the novel object recognition test, mice that received flavanols spent more time investigating unfamiliar objects - a sign of better memory and learning.

At the same time, their bodies showed increased levels of catecholamines - hormones like adrenaline and noradrenaline associated with the "fight or flight" response. This indicated a mild activation of the sympathetic nervous system, that is, a state of moderate stress that enhances concentration and attention.

Brain analysis confirmed: half an hour after taking flavanols, the area responsible for stress response was activated, and in the brain stem - in the locus coeruleus - the level of noradrenaline, the main mediator of wakefulness, increased. Simultaneously, the production of enzymes necessary for its synthesis increased.

All these data show that the astringent sensation acts as a "beneficial stress," similar to physical exercise: it activates neurons, increases attention, and promotes better memorization.

"The reaction caused by flavanols is similar to what occurs during sports. Moderate exposure to such compounds can improve quality of life," noted Fujii.

The study has so far been conducted on mice, and scientists plan to check whether the same mechanism works in humans. If the hypothesis is confirmed, in the future it will be possible to create products that improve brain function not through the absorption of substances, but through taste sensations.