The latest research from the Shibaura Institute of Technology, a private university of science and technology in Japan, released in 2026 has conveyed something new about wellness. Have you ever felt a shrill or dry sensation when sipping quality red wine, deep green tea, or pure dark chocolate? This sensation is called astringency, and many people avoid it in favor of a sweeter, creamier taste.
However, the taste of sour turns out to be more than just a texture. It is a neurological “activation button” and can be found in everyday food with Indonesia being one of its largest producers in the world which is cocoa or kakao.
The study found that the polyphenols (flavanols) contained in food trigger a unique response in our mouths. This septic sensation activates the trigeminal nerve, which then sends lightning signals to the Locus Coeruleus (LC) — the part of the brain that controls alertness and arousal.
What happens next is very interesting. The brain responds to these signals by releasing norepinephrine. The effect? Alertness levels increase and blood pressure decreases, a physiological response that is very similar to the positive effects after we do running or physical exercise.
Professor Naomi Osakabe explains that the brain may perceive the feeling of sepia as a mild “stressor”. To deal with this, the brain automatically goes into standby mode. This is a form of micro-workout for your nervous system without having to move from a chair.
So, defining wellness today is no longer just about calories, but about nutrient density and its impact on cognitive performance. Incorporating complex and astringent flavor elements into your daily diet is a way to keep your brain alert and healthy.
Polyphenols or flavanols are contained in foodstuffs:
– Cocoa, a tropical plant native to Mexico, where Indonesia is one of the largest producers in the world.
– Berries are a small group of fruits that are rich in nutrients and antioxidants. The types of berries are blueberries, blackberries, strawberries, raspberries, cranberries and goji berries.
– Nuts, which are often referred to as one of the natural superfoods and have been an important part of the human diet since thousands of years ago with their abundant nutritional content and rich in plant proteins, fiber, healthy fats, vitamins, and essential minerals.
The Shibaura Institute of Technology (芝浦工業大学, Shibaura Kōgyō Daigaku), abbreviated as Shibaura kōdai (芝浦工大, Shibaura kōdai), is a private university with the main campus located in Koto, Tokyo, Japan, with campuses located in Tokyo and Saitama. It was established in 1927 as the Tokyo Higher School of Industry and Commerce; it was chartered as a university in 1949. The Shibaura Institute of Technology enjoys a moderately high reputation nationally, ranking 26th in the 2017 edition of Truly Strong Universities, 28th in Times Higher Education Japan University rankings for 2022 out of 775 institutions), and joint 6th among private universities in terms of entry difficulty (in STEM). While the average acceptance rate is in the region of 20-30%, the applicants per place ratio approaches or exceeds 20:1 in some departments. Shibaura is the only private technology university in Japan to have been selected for the Top Global University Project.
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