An Ingredient In Chocolate May Help People Fight Obesity And Type 2 Diabetes
April 3, 2014 by UPI - United Press International, Inc.
BLACKSBURG, Va. (UPI) — Oligomeric procyanidins, contained in dark chocolate, may be the ingredient that helps keep weight down and helps prevent type 2 diabetes.
Melanie R. Dorenkott, Laura E. Griffin, Katheryn M. Goodrich, Katherine A. Thompson-Witrick, Gabrielle Fundaro, Liyun Ye, Joseph R. Stevens, Mostafa Ali, Sean F. Oâ€™Keefe, Matthew W. Hulver and Andrew P. Neilson of the Virginia Polytechnic Institute and State University in Blacksburg, Va., said in a study involving mice one ingredient was particularly promising in providing health benefits.
Cocoa, the basic ingredient of chocolate, is one of the most flavanol-rich foods. The researchers tested different kinds of flavanols on mice with different diets — some high-fat, some low-fat and some high-fat diets with different flavanols. The mice were also tested for glucose tolerance, which might help in preventing type 2 diabetes.
“Oligomeric procyanidins appear to possess the greatest anti-obesity and anti-diabetic bioactivities of the flavanols in cocoa, particularly at the low doses employed for the present study,” the researchers wrote in the study published in the Journal of Agricultural & Food Chemistry.