Compounds in Chocolates, Berries Protect Against Diabetes Type-2

Chocolates, tea and berries have high levels of flavonoids including anthocyanins and other compounds. According to a latest study, these foods might help lower risk of diabetes type-2 by reducing chronic inflammation.

The study was conducted by researchers at University of East Anglia (UEA) and King's College London. Their research focused on the benefits of flavones usually found in parsley, thyme and celery and anthocyanins that are found in red grapes, wine and chocolates.

Anthocyanin pigments are responsible for the red or blue coloration of many fruits and vegetables. Botanists and plant physiologists have long studied these compounds to understand their role in attracting pollinators. Recently, there has been an increase in the number of studies, mostly epidemiological, that link these compounds with numerous health benefits, such as lower heart disease/ stroke risk.

The current study links intake of anthocyanins with lower risk of diabetes type-2.

For the study, researchers obtained data from 2,000 healthy women volunteers enrolled in TwinsUK. All the participants had completed a questionnaire that asked them about their dietary intake. The questionnaire was designed to estimate their total flavonoid intake. Researchers also analyzed blood samples of the participants to check for inflammation markers, insulin resistance and glucose levels.

"We found that those who consumed plenty of anthocyanins and flavones had lower insulin resistance. High insulin resistance is associated with Type 2 diabetes, so what we are seeing is that people who eat foods rich in these two compounds - such as berries, herbs, red grapes, wine- are less likely to develop the disease. Prof Aedin Cassidy from UEA's Norwich Medical School led the research.

"We also found that those who ate the most anthocyanins were least likely to suffer chronic inflammation - which is associated with many of today's most pressing health concerns including diabetes, obesity, cardiovascular disease, and cancer," Cassidy added in a news release.

The study is published in the Journal of Nutrition.