Ever wonder why some people claim to get such a buzz from dark chocolate? Well, in a new study, one of the first of its kind, showed that the antioxidant properties of cocoa called flavonols can increase blood flow to the brain and consequently improve cognition.

The study contained two separate trials on a group of 18 participants, one consuming high flavonol cocoa and the other consuming highly processed, low flavonol cocoa. The levels of maximal oxygenation were more than three times higher in the high-flavanol cocoa versus the low-flavanol cocoa, and the oxygenation response was about one minute faster.

In addition, when participants consumed high flavonol cocoa they also performed better on the most challenging cognitive tests, correctly solving problems 11% faster than they did at baseline or when they consumed cocoa with reduced flavanols.

The key is to make sure you use unprocessed and perhaps even raw, unroasted cocoa when you make your cup of hot chocolate for the best brain benefits.