Specific compounds within cocoa promote the release of insulin and help protect against the onset of type-2 diabetes (T2D), reports a new study in Journal of Nutritional Biochemistry.

Strong evidence from several studies have shown that individuals consuming foods rich in different flavonoids have a reduced risk of overall mortality and of several chronic diseases.

Chocolate has been consumed as confection, aphrodisiac, and folk medicine for many years before science proved its potential health benefiting effects.

Main compounds of cocoa and chocolate which contribute to human health are polyphenols that act as antioxidants and have potential anti-inflammatory, cardioprotective, antihepatotoxic, antibacterial, antiviral, antiallergenic, and anticarcinogenic properties.


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