Studies have shown that chocolate improves insulin resistance.
Insulin resistance, or reduced effectiveness of insulin to assist the movement of glucose from the blood into tissues, is a hallmark of type 2 diabetes.
Although not many studies have been done on cocoa in people with diabetes, cocoa can improve insulin resistance and high blood pressure that can accompany insulin resistance.
Cocoa and dark chocolate contain compounds called polyphenols.
In individuals with insulin resistance and high blood pressure.
Subjects studied eating dark chocolate containing 1,000 mg of polyphenols per day for 15 days reduced the insulin resistance and increased susceptibility to tissue insulin.
The study published in the September 2008 issue of “The Journal of Nutrition”. Resistance to insulin results in elevated blood glucose levels. In overweight and obese people, the consumption of dark chocolate contains 500 eos 1.000 mg of polyphenols per day for two weeks reduced fasting blood glucose levels, according to a study published in the March 2010 issue of “The British Journal of Nutrition».
Surveys indicate that the fruit COCOA helps to stabilize blood sugar levels.
Increases insulin sensitivity means that correct use of blood sugar, thus converting the non-fat.
Obese people have increased insulin resistance that is considered the main cause of lipogenesis and obesity.
Source link:Cocoa Reduces Blood Pressure and Insulin Resistance and Improves Endothelium-Dependent Vasodilation in Hypertensives
American Heart Association