A flavanoid component of chocolate quickly reverses an imposed memory deficit

The Journal of Experimental Biology
Bogdan KnezevicKen Lukowiak

Abstract

The ability to remember is influenced by environmental and lifestyle factors, such as stress and diet. A flavanol contained in chocolate, epicatechin (Epi), has been shown to enhance long-term memory (LTM) formation in Lymnaea. Combining two stressors (low-calcium pond water and crowding) blocks learning and all forms of memory; that is, this combination of environmentally relevant stressors creates a memory-unfriendly state. We tested the hypothesis that Epi will immediately reverse the memory-unfriendly state, i.e. that snails in the memory-deficit state when trained in Epi will immediately become competent to learn and form memory. We found that Epi not only reverses the memory-deficit state but also further enhances LTM formation. Thus, a naturally occurring bioactive plant compound can overcome a memory-unfriendly state. This supports the idea that bioactive substances may mitigate memory-making deficits that, for example, occur with ageing.

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Citations

Jan 12, 2019·The Journal of Experimental Biology·Cayley SwintonKen Lukowiak
Mar 3, 2018·Communicative & Integrative Biology·Erin SwintonKen Lukowiak
Aug 23, 2019·The Journal of Experimental Biology·Erin SwintonKen Lukowiak
Sep 15, 2018·Communicative & Integrative Biology·Jack ZhangKen Lukowiak

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