Study Indicates that Chocolate Could Help Prevent Diabetes and Obesity
In a mouse study, headed by Andrew P. Neilson of Virginia Polytechnic Institute and State University, analysts found that a certain cell bolstering effect in cocoa - the fundamental ingredient in chocolate - kept mice from putting on weight and brought down their glucose levels.
In their study, distributed in the Journal of Agricultural Food and Chemistry, the researchers set out to focus on precisely which flavanol may be responsible for stopping weight gain and bringing down blood glucose levels. For the examination, the specialists appointed mice to one of six separate weight control plans for 12 weeks.
These comprised of high- and low-fat eating regimens, and high-fat weight control plans supplemented with either monomeric, oligomeric or polymeric procyandins (Pcs) - types of flavanols. Mice were given 25 milligrams of these flavanols every day for each kilogram of their body weight (25 mg/kg).
The researchers found that a high-fat eating regimen supplemented with oligomeric Pcs was the best for maintaining weight of the mice and enhancing glucose tolerance - an element that could help avert Type 2 diabetes.
In regards to their discoveries, the study authors claim, "Oligomeric Pcs seem to have the best antiobesity and antidiabetic bioactivities of the flavanols in cocoa, especially at the low measurements utilized for the present study.
Additional studies of prolonged feeding of flavanol fractions are required to further establish the portions with the most elevated bioactivities and, consequently, the best potential for translation to human clinical applications at reasonable doses.
Written by Russ Allen
Founder, Optimal Wellness GroupDisclaimer