Flavanols’ Astringent Taste May Wake the Brain, Study Finds
Researchers propose that dietary flavanols may boost brain function not mainly through absorption, but via their astringent taste signaling sensory pathways that activate central nervous system and stress responses. In mice, flavanols increased wakefulness, attention, and learning by triggering hypothalamic CRH neurons and boosting noradrenaline and dopamine activity in the locus coeruleus and connected regions, with downstream effects on mood, arousal, and memory. This points to a sensory-nutrition mechanism and potential for designing foods that leverage taste signals to support cognitive function.
