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September 30 2012

Component of chocolate and wine enhances memories -- in snails

A component of chocolate, wine and green tea can enhance memories -- in snails, at least.

A new study, released Wednesday in the Journal of Experimental Biology, showed that modest concentrations of the flavonoid epicatechin caused snails' memories to last longer and be harder to overwrite.

In nature, flavonoids are found in many species of plants, often adding color to plant skin by serving as pigments.

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