Green tea and cocoa enhance cognition in Lymnaea

Communicative & Integrative Biology
Erin SwintonKen Lukowiak

Abstract

A flavonoid, (-)-epicatechi (Epi), enhances long-term memory (LTM) formation in Lymnaea and reverses memory obstruction caused by stress. Many foods contain substantial amounts of Epi, (e.g. green tea and cocoa). In humans eating such foods may directly or indirectly enhance cognition. We directly test whether operant conditioning training Lymnaea in these natural foods result in the same effects as training snails in pure Epi. We found that exposure to products containing high concentrations of Epi (e.g. green tea and cocoa) during training enhanced memory formation and could even reverse a learning and memory deficit brought about by stress. Epi can be photo-inactivated by exposure to ultraviolet light. We found that following photo-inactivation of Epi, memory enhancement did not occur. Photo-inactivation of foods containing Epi (e,g. green tea) blocked their ability to enhance LTM. Our data are thus consistent with the hypothesis that dietary sources of Epi can have positive benefits on cognitive ability and be able to reverse memory aversive states.

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Citations

Jan 12, 2019·The Journal of Experimental Biology·Cayley SwintonKen Lukowiak
Jun 20, 2019·International Journal of Molecular Sciences·María Elena Gómez-Gómez, Sara C Zapico
Nov 9, 2018·Frontiers in Pharmacology·Bee Ling TanHeshu Sulaiman Rahman
Sep 15, 2018·Communicative & Integrative Biology·Jack ZhangKen Lukowiak
Aug 23, 2019·The Journal of Experimental Biology·Erin SwintonKen Lukowiak
Jan 15, 2021·The Journal of Experimental Biology·Ayaka ItohMinoru Saito

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