In the last decade, the association between diet and cognitive function or dementia has
been largely investigated. In the present article, we systematically reviewed observational …

Despite the health benefits associated with the ingestion of the bioactive compounds in
cocoa, the high concentrations of polyphenols and methylxanthines in the raw cocoa beans …

Increasing evidence suggests that regular consumption of coffee, tea and dark chocolate
(cacao) can promote brain health and may reduce the risk of age-related neurodegenerative …

Methylxanthines (MTXs) are consumed by almost everybody in almost every area of the
world. Caffeine, theophylline and theobromine are the most well‐known members of this …

Alzheimer's disease (AD) begins with a deficit of synaptic function and adenosine A 2A
receptors (A 2A R) are mostly located in synapses controlling synaptic plasticity. The over …

Epidemiological studies indicate that the consumption of caffeine, the most commonly
ingested psychoactive substance found in coffee, tea or soft drinks, reduces the risk of …

Nutritional qualities of cocoa have been acknowledged by several authors; a particular focus
has been placed on its high content of flavanols, known for their excellent antioxidant …

Cocoa-related products like chocolate have taken an important place in our food habits and
culture. In this work, we aim to examine the relationship between chocolate consumption …

Transient retinal ischemia is a major complication of retinal degenerative diseases and
contributes to visual impairment and blindness. Evidences indicate that microglia-mediated …

The conception of coffee consumption has undergone a profound modification, evolving
from a noxious habit into a safe lifestyle actually preserving human health. The last 20 years …