Post by Trade Coach on Jul 15, 2017 22:19:35 GMT 1
Diets rich in cocoa may help people with diabetes to regulate insulin levels in their body, according to a research. A study by Cordero-Herrera et al. in the Molecular Nutrition and Food Research journal analysed how epicatechin, a main flavanol in cocoa abundant in dark chocolate, can impact insulin levels.
Diabetics have high blood sugar because the pancreas does not produce enough insulin, or because cells fail to respond to the insulin that is produced.
The researchers concluded that a ‘’diet rich in epicatechnin and/or cocoa may be a potential chemo - preventive tool useful for the management of diabetes’’.
‘’Our data/findings suggest that epicatechin and cocoa phenolic extract strengthen the insulin by activating key proteins of that pathway and regulating glucose production through activated protein kinase and modulation in HepG2 cells’’.
The study said that current medications to maintain long-term glycemic in most diabetics were inadequate and cocoa may be the right answer.
However, a dietician and charity Diabetes UK have warned that the concentration of flavanols may be too low in chocolate and the extra sugar, fat and calories from upping dark chocolate consumption would outweigh any potential benefits.
The researchers of the study analyzed the impact of cocoa polyphenol extracts containing epicatechin or hepatic HepG2 cells, liver tissues.
The concentration of epicatechin in the cocoa polyphenol extract ranged from 13.2 Nd to 132 Nm.
The researchers further fond that insulin pathways and receptors were improved when subjected to the extracts. Previous research funded by Mars, found that cocoa flavanols could boost brain functioning and said that the effect was mainly mediated by an improvement in insulin sensitivity. The study published in the American Heart Association journal Hypertension found that cognitive functioning, including memory and processing speed, improved in elderly study participants with mild cognitive impairment when drinking a high flavanol cocoa drink daily.
According to the American Heart Association over six percent of people aged 70 plus develop mild cognitive impairment, a condition involving memory loss that can progress to dementia and Alzheimer’s disease. The researchers again said that flavanols in cocoa products could reduce the risk of dementia. They therefore suggest that flavanols may alter the brain structure and function by protecting neurons responsible for memory from injury. Flavanols may also help by improving blood flow.
In study, 90 elderly participants with mild cognitive impairment were given one of three dairy-based cocoa flavanol drinks for eight weeks: 990 milligrams (high), 520 mg (intermediate) or 45 mg (low). They were told not to consume other sources of flavones from food and beverages during the trail period. The researchers measured changes in cognitive function through neuro-psychological tests of executive function, working memory, short-term memory episodic memory, processing speed and global cognition.
Diabetics have high blood sugar because the pancreas does not produce enough insulin, or because cells fail to respond to the insulin that is produced.
The researchers concluded that a ‘’diet rich in epicatechnin and/or cocoa may be a potential chemo - preventive tool useful for the management of diabetes’’.
‘’Our data/findings suggest that epicatechin and cocoa phenolic extract strengthen the insulin by activating key proteins of that pathway and regulating glucose production through activated protein kinase and modulation in HepG2 cells’’.
The study said that current medications to maintain long-term glycemic in most diabetics were inadequate and cocoa may be the right answer.
However, a dietician and charity Diabetes UK have warned that the concentration of flavanols may be too low in chocolate and the extra sugar, fat and calories from upping dark chocolate consumption would outweigh any potential benefits.
The researchers of the study analyzed the impact of cocoa polyphenol extracts containing epicatechin or hepatic HepG2 cells, liver tissues.
The concentration of epicatechin in the cocoa polyphenol extract ranged from 13.2 Nd to 132 Nm.
The researchers further fond that insulin pathways and receptors were improved when subjected to the extracts. Previous research funded by Mars, found that cocoa flavanols could boost brain functioning and said that the effect was mainly mediated by an improvement in insulin sensitivity. The study published in the American Heart Association journal Hypertension found that cognitive functioning, including memory and processing speed, improved in elderly study participants with mild cognitive impairment when drinking a high flavanol cocoa drink daily.
According to the American Heart Association over six percent of people aged 70 plus develop mild cognitive impairment, a condition involving memory loss that can progress to dementia and Alzheimer’s disease. The researchers again said that flavanols in cocoa products could reduce the risk of dementia. They therefore suggest that flavanols may alter the brain structure and function by protecting neurons responsible for memory from injury. Flavanols may also help by improving blood flow.
In study, 90 elderly participants with mild cognitive impairment were given one of three dairy-based cocoa flavanol drinks for eight weeks: 990 milligrams (high), 520 mg (intermediate) or 45 mg (low). They were told not to consume other sources of flavones from food and beverages during the trail period. The researchers measured changes in cognitive function through neuro-psychological tests of executive function, working memory, short-term memory episodic memory, processing speed and global cognition.
