Eating high levels of flavonoids including anthocyanins and other compounds (found in berries, tea, and chocolate) could offer protection from type 2 diabetes – according to research from the University of East Anglia (UEA) and King’s College London.
Findings published today in the Journal of Nutrition reveal that high intakes of these dietary compounds are associated with lower insulin resistance and better blood glucose regulation.
A study of almost 2,000 people also found that these food groups lower inflammation which, when chronic, is associated with diabetes, obesity, cardiovascular disease, and cancer.
Prof Aedin Cassidy from UEA’s Norwich Medical School led the research. She said: “Our research looked at the benefits of eating certain sub-groups of flavanoids. We focused on flavones, which are found in herbs and vegetables such as parsley, thyme, and celery, and anthocyanins, found in berries, red grapes, wine and other red or blue-coloured fruits and vegetables.
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