NCT02996578

Effect of Polyphenol-rich Cocoa Products on Cognitive Function

Consumption of Polyphenol Rich Cocoa Products Over 8 Weeks and Its Effect on Cognitive Function in Individuals in Their 5th Decade of Life.

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 16 (actual)
• Sponsor: Queen Margaret University · Academic / Other
• Sex: All
• Age: 50 Years – 60 Years
• Healthy volunteers: Accepted

Summary

This project aims to investigate whether consumption of cocoa polyphenols has an impact on cognitive function in individuals aged 50 to 60 years of age and if such an improvement is a result of an improvement in risk factors associated with cognitive decline in ageing.

Detailed description

Healthy cognitive ageing is an important aspect of the ageing process as it involves larger numbers of people compared to those who have already been diagnosed with conditions on the dementia spectrum (Deary et al, 2009). Hence, an active effort looking at potential lifestyle factor modification interventions to help maintain cognitive well-being are warranted. With an ageing population, the prevalence of cognitive syndromes such as Alzheimer's disease and Parkinson's disease increases (Vauzour, 2012). Nutritional interventions can play a role in successful ageing by helping to delay the onset of age-related conditions (Hendrickx, McEwen \& van der Ouderaa, 2005; Brown, Riby \& Reay, 2009; Monti, Moulton \& Cohen, 2015). Studies have investigated the potential role of polyphenols as part of a neuroprotective lifestyle. Mouse model studies have looked at varying polyphenol sources such as tea (Haque et al., 2006; Kaur et al., 2008), blueberry (Shukitt-Hale et al., 2015; Williams et al., 2008), Gingko Biloba (Shif et al., 2008) and cocoa (Bisson et al., 2008) to mention a few. Ageing and neurodegenerative diseases are caused by neuronal death which in turn can be triggered by neurotoxins, neuroinflammation and specific genetic mutations (Bishop, Lu \& Yankner, 2010). Dietary polyphenols have been observed to provide neuroprotection against cellular alteration by modulating the neuronal function against endogenous neurotoxins and inhibition of glial induced neuroinflammation (Vauzour, 2012).

Conditions

• Healthy Ageing

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	polyphenol rich chocolate bar	High polyphenol content chocolate bar. Each participant will consume 581.4mg of polyphenols
DIETARY_SUPPLEMENT	polyphenol rich cocoa powder	High polyphenol content cocoa powder. Each participant will consume 6g containing 554mg of polyphenols
DIETARY_SUPPLEMENT	low polyphenol content chocolate bar	Low polyphenol content matched chocolate bar. Each participant will consume 198.5mg of polyphenols
DIETARY_SUPPLEMENT	low polyphenol content cocoa powder	Low polyphenol content cocoa powder. Each participant will consume 6g containing 191.2mg of polyphenols

Timeline

• Start date: 2017-04-17
• Primary completion: 2018-09-30
• Completion: 2018-09-30
• First posted: 2016-12-19
• Last updated: 2023-03-28

Locations

1 site across 1 country: United Kingdom