A new study published in the Journal of Nutritional Biochemistry found that a Cocoa Compound may delay or even prevent diabetes. This new animal study suggests that the anti oxidants found in cocoa powder may help slow diabetes progression. The study showed that cocoa contains certain compounds that can aid the body release more insulin and respond to increased blood blood sugar more effectively.
In the study, researchers found that when rats consumed a high content fat diet that included a cocoa flavanol called catechin, their bodies were better able to control their blood sugar levels. It's believed that the beta cells which produce insulin are particularly sensitive to oxidative stress and the consumption of catechin helps to protect such cells.
A study co-author, Dr. Andrew Neilson mentioned , “These results will help us get closer to using these compounds more effectively in foods or supplements to maintain normal blood glucose control and potentially even delay or prevent the onset of type 2 diabetes.”
Personally, I am a big fan of chocolate. Unfortunately, much of the chocolate consumed these days is heavily laden with sugar and artificial ingredients. Check your ingredient levels and the amounts of sugar when consuming chocolate. Remember in this study its the compound found in cocoa that helps to control blood sugar levels. I think it is important to choose to eat foods with cocoa carefully.
Source: Journal of Nutritional Biochemistry, August 2017
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