How Chocolate’s Puckering Taste Stimulates Your Brain
Summary: Researchers in Japan have revealed how the astringent “bite” of flavanols—compounds abundant in cocoa, berries and red wine—can activate the brain even though only a small fraction of these molecules enters the bloodstream. In mouse experiments, the mouthfeel of astringency triggered sensory nerves that in turn stimulated neurotransmitter systems linked to motivation, arousal, learning … Read more