Japanese researchers have uncovered how the astringent “bite” of cocoa flavanols can activate the brain—even though little of the compound enters the bloodstream.

Scientists have uncovered a key role for the protein “Frazzled” in building and maintaining the rapid neural connections that allow fruit flies to react in milliseconds.

New Japanese research reveals dark chocolate and berries can significantly boost brain function. Flavanols in these foods act ...

The astringent taste of flavanols, which are found in cocoa, red wine and berries, has been shown to trigger brain activity ...

Astringency is a dry, puckering, rough, or sandpapery sensation in the mouth caused by plant-derived polyphenols.

Certain vitamins, minerals, and healthy fats benefit brain health by supporting nerve function, protecting brain cells from damage, and improving focus.

Researchers provide a comprehensive overview of the blood-brain barrier (BBB), detailing its cellular architecture, transport ...

Still, the perennial herb has been used for centuries in Indian Ayurveda traditional medicine, according to the Cleveland ...