Dark chocolate can reduce the risk of brain damage from a stroke, a study suggests.
Researchers have found a compound called epicatechin, commonly found in dark chocolate, protects the brain against stroke by shielding nerve cells .
A team of researchers based their findings on tests in mice and it is hoped the effects can be replicated in humans.
The researchers gave the mice a dose of epicatechin and then induced a stroke in mice by cutting of blood supply to the animals' brains.
They found that the animals that had taken the epicatechin had significantly less brain damage than the ones that had not been given the compound.
And in positive news for eventual human trials, researchers found epicatechin was a better treatment for stroke than current methods.
Researchers from America's Johns Hopkins University say the findings could be important in the possible treatment of strokes.
Associate Professor Sylvain Doré said: "Animals that had preventively ingested the epicatechin suffered significantly less brain damage than the ones that had not been given the compound.
"While most treatments against stroke in humans have to be given within a two- to three-hour time window to be effective, epicatechin appeared to limit further neuronal damage when given to mice 3.5 hours after a stroke.
"Given six hours after a stroke, however, the compound offered no protection to brain cells."
Prof Dore said the finding could a step forward in our understanding of strokes.
The study has been published in the Journal of Cerebral Blood Flow and Metabolism. source. http://www.telegraph.co.uk/health/healthnews/7687233/Dark-chocolate-could-reduce-risk-of-stroke.html
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