Cocoa may help resist obesity, type-2 diabetes: Study

cocoa beans

Researchers found that cocoa, the basic ingredient in chocolate and one of the most flavanol-rich foods, can actually prevent people from gaining excess weight and lower blood sugar levels.

According to sources, the scientists found that one particular type of antioxidant in cocoa called oligomeric procyanidins, when added to the food fed to laboratory mice, made a big difference in keeping the mice’s weight down and also improved their glucose tolerance level which could potentially help prevent type-2 diabetes.

Researchers reportedly also stated that Oligomeric procyanidins possess the greatest antiobesity and antidiabetic bioactivities of the flavanols in cocoa.

Previous studies have also linked chocolate to health benefits such as improved thinking, decreased appetite and lower blood pressure. The study is published in American Chemical Society’s Journal of Agricultural & Food Chemistry.

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Posted on April 3, 2014, in News and tagged , , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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