Dark Chocolate May Improve Blood Flow in Diabetics

Harry Hirsute · � #1 � 05-27-2008, 12:29 PM

Quote:

The study was conducted in two parts. The first, a prospective study involving ten people with type 2 diabetes also taking medication, was intended to ascertain the immediate effects of the cocoa beverage on flow-mediated dilation (FMD), the measure of a blood vessel's healthy ability to relax.

The beverages contained different flavanol levels - either 75mg, 371mg, or 963 mg. The participants' blood vessel function was measured in the hours following consumption, and a positive correlation was found between flavanol dose and immediate FMD improvements.

In the second part of the study 41 adults with type 2 diabetes, also currently taking medication, were divided into two groups. Members of one group were given a cocoa beverage containing 321 mg of flavanols three times a day, for 30 days.

Members of the second group received a control cocoa beverage containing just 25mg of cocoa flavanol. The two beverages had the same calories, nutrients and other cocoa compounds, such as caffeine and theobromide.

The researchers saw that the flavanols' immediate effect on FMD was complemented by a sustained improvement over the 30 day period. Indeed, a 30 per cent increase in FMD was seen between day one and day 30.

Other measures, such as endothelium-independent responses, blood pressure, heart rate and glyaemic control were not affected by the intervention.

https://www.nutraingredients.com/news...cardiovascular

note: It's getting easier and easier to find low-sugar dark chocolate these days. Pure cocoa is also rich in fiber (and fat) and will likely produce a negligible effect on blood sugar levels (if it's not loaded with added sweeteners).

Boss · � #2 � 05-28-2008, 07:20 AM

Question.

How would ingestion of Cocoa products like this, relate to any possible physiological effects, resulting from Theobromine ingestion?

Harry Hirsute · � #3 � 05-28-2008, 04:37 PM

Boss,

Theobromine is but one phytochemical in cocoa. The flavonals and procyanidins (and possibly the naturally-occurring magnesium) are likely responsible for the arterial-benefits.

https://www.ajcn.org/cgi/reprint/81/1/298S.pdf

This is just the latest, of many recent studies, that hint at possible cardiovascular benefits of cocoa.

It's not for everyone but it's far more of a health-food than a junk-food (as it sometimes considered), IMO.

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