Compound found in cocoa helps cells release more insulin
BYU researchers have discovered certain compounds found in cocoa can actually help your body release more insulin and respond to increased blood glucose better. Insulin is the hormone that manages glucose, the blood sugar that reaches unhealthy levels in diabetes.
Rather than stocking up on the sugar-rich chocolate bars at the checkout line, researchers believe the starting point is to look for ways to take the compound out of cocoa, make more of it and then use it as a potential treatment for current diabetes patients.
This research was funded, in part, thanks to grants from the Diabetes Action Research and Education Foundation and the American Diabetes Association.
The source article at phys.org.