Certain bitter plant compounds — the kind found naturally in cocoa, apples, berries and red wine — may temporarily boost memory by activating the brain’s internal “alarm system,” a new study suggests.

Researchers at the Shibaura Institute of Technology in Japan found that when mice consumed flavanols — plant-based compounds known for their antioxidant properties — their brains released a surge of noradrenaline, a chemical linked to alertness and focus.

Within an hour, the animals performed about 30% better on a memory test compared with untreated mice, according to the findings, which were published in October in the journal Current Research in Food Science.

The researchers also found that the flavanol group exhibited greater motor activity and exploratory behavior.

“Flavanols exhibit

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