Cacao May Stave Off Type 2 Diabetes

A Japanese study, whose results were printed in the journal Nutrition, Volume 23, Issue 4, pp 351-355 concludes that “dietary supplementation with CLPr can dose-dependently prevent the development of hyperglycemia in diabetic obese mice. The dietary intake of food or drinks produced from cacao beans might be beneficial in preventing the onset of type 2 diabetes mellitus.”

CLPr is cacao liquor proanthocyanidins, which are some of the flavonoids found in cacao.

It appears that CLPr may have prevented the increase of blood glucose levels in the diabetic and overweight mice used in the study.

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