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Can dark chocolate really be good for our brains?

Description 
Decline in cognitive function can become increasingly common with advanced age. Severe decline in cognition which impacts daily functioning characterises dementia, and Alzheimer's Disease and vascular dementia are the most common pathological causes. Identifying protective factors which can delay the onset of dementia, could help individuals to maintain their independence for longer. Dark chocolate contains many important minerals, including magnesium, zinc and iron. It is also rich in flavanols, which have been linked to lowered blood pressure and better heart health. The antioxidant properties of flavanols suggest they can also fight age-related cell damage. Some recent studies suggest that dark consumption may also be beneficial for cognitive function. This project will make use of extensive dietary information (including consumption of dark chocolate, milk chocolate and other foods) to investigate whether there is any link between dark chocolate consumption and cognitive function, as well as dementia incidence.
Essential criteria: 
Minimum entry requirements can be found here: https://www.monash.edu/admissions/entry-requirements/minimum
Keywords 
Chocolate; cognition; dementia
Available options 
PhD/Doctorate
Masters by research
Honours
Time commitment 
Full-time
Part-time
Physical location 
Alfred Centre, The Alfred Hospital
Co-supervisors 
Dr 
Alice Owen

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