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Eating dark chocolate may reduce risk of developing diabetes: Study

Cocoa compound helps the body release more insulin and responds to increased blood glucose better

IANS  |  New York 

chocolate
chocolate

Love to gorge on According to a study, compounds found in the main ingredient of -- can actually help prevent as well as treat

The findings showed that compound named epicatechin monomers helps the body release more and responds to increased better.

When a person has diabetes, their body either does not produce enough or does not process properly, because of the failure of beta cells, which produce

However, the study found that the increased presence of epicatechin monomers helped beta cells to remain stronger as well as enhanced their ability to secrete

"What happens is epicatechin monomers is protecting the cells, increasing their ability to deal with oxidative stress," said lead author Jeffery Tessem, assistant professor at Brigham Young University (BYU), US.

"The epicatechin monomers are making the mitochondria in the beta cells stronger, which produces more ATP (a cell's energy source), which then results in more being released," Tessem added.

For the study, published in the Journal of Nutritional Biochemistry, the team first fed the compound to on a high-fat diet.

The results showed that by adding it to the high-fat diet, the compound would decrease the level of in the and would increase their ability to deal with increased levels.

"These results will help us get closer to using these compounds more effectively in foods or supplements to maintain normal control and potentially even delay or prevent the onset of Type-2 diabetes," said study co-author Andrew Neilson, assistant professor at Virginia Polytechnic Institute and State University.

First Published: Wed, August 30 2017. 04:08 IST
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