By Avaline
Jan 20, 2014
Photo courtesy alzcareblog.com
Research has found that taking flavonoids that are present in berries, tea, and chocolate can actually lower risk of Type 2 diabetes, according to a University of East Anglia news release. Getting a good dose of these foods can actually lower insulin resistance and improve blood glucose regulation.
Under the research, 2,000 subjects were studied and it was concluded that the food groups also lower inflammation, which leads to cardiovascular diseases and cancer, to a good extent.
“Our research looked at the benefits of eating certain sub-groups of flavanoids. We focused on flavones, which are found in herbs and vegetables such as parsley, thyme, and celery, and anthocyanins, found in berries, red grapes, wine and other red or blue-coloured fruits and vegetables,” said Professor Aedin Cassidy from UEA’s Norwich Medical School. “This is one of the first large-scale human studies to look at how these powerful bioactive compounds might reduce the risk of diabetes. Laboratory studies have shown these types of foods might modulate blood glucose regulation – affecting the risk of Type 2 diabetes. But until now little has been know about how habitual intakes might affect insulin resistance, blood glucose regulation and inflammation in humans.”
According to the report, 2,000 female participants were inquired about the total dietary flavonoid intake together with the consumed providers of six subclasses of flavonoids. The researchers took blood samples from the women to gauge the glucose regulation and inflammation.