The acute electrocortical and blood pressure effects of chocolate

Abstract

Objective: The present study investigated the effects of consuming chocolate on electroencephalograph (EEG) frequencies and localization and on blood pressure. Method: Across six conditions, 122 participants consumed either higher (60%) cacao chocolate, low (0%) cacao chocolate, higher cacao chocolate + L-theanine, high sugar water, low sugar water, or water. EEGs, blood pressure, and mood were measured before and after a 60-min digestion period. Results: Analyses indicated a decrease in frontal, parietal, and temporal theta and an increase in occipital beta EEG following the consumption of a 60% cacao confection compared with control conditions. Diastolic blood pressure increased with the consumption of higher cacao chocolate when compared to water alone and to higher cacao chocolate + L-theanine. Diastolic and systolic blood pressure decreased following consumption of higher cacao + L-theanine chocolate, averaging 4-8 mmHg. No condition-specific mood changes or gender differences were found. Conclusions: This study suggests an acute stimulating effect of cacao on the human brain and vasoconstrictive effects on peripheral vasculature, the latter of which appear to be offset by an L-theanine additive. Significance: This is the first known study to investigate acute EEG effects of consuming chocolate and suggests a potential attention-enhancing effect.