Chocolate, Tea and Berries: How to Fight Diabetes With Food

by Rachel Baker on January 21, 2014

Compounds in chocolate, tea and berries may lower risks for diabetics.

In new research from scientists at the University of East Anglia (UEA) and King’s College London, compounds known as anthocyanins, belonging to the flavonoid family were linked to lower insulin resistance and better blood sugar control among people with diabetes. These agents, which are found in fruits and vegetables, contain antioxidants that can protect cells from damage by oxygen and other molecular processes.

The researchers studied 2,000 women who answered questions about their diet so that the investigators could estimate their total flavonoid intake. The scientists also took blood samples from the participants so they could mark how well they controlled blood sugar and their levels of inflammation. They measured insulin resistance, which is a precursor to type 2 diabetes, and chronic inflammation, which is associated with a higher risk of diabetes, cardiovascular disease and obesity.

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