The Insulin Resistance And Blood Pressure In Humans...Reduced By Cocoa

I read this interesting article at Life Extension Magazine about the ability of cocoa to reduce the insulin resistance and blood pressure in humans.

When the cell sensitivity and reaction to metabolic action of insulin is decreased there is insulin resistance. If there is insulin resistance, the pancreas secret more insulin in order to make up for the failure of the cell to efficiently use insulin. Patients who are obese and those that suffer from metabolic syndrome such as type 2 diabetes and vascular disease have elevated fasting insulin.

The destruction of vascular nitric oxide and endothelial dysfunction that contribute to hypertension is often cause by insulin resistance. In order to improve endothelial function, slow down atherosclerotic process, and decrease blood pressure, there is a need to increase the nitric oxide.

A study conducted in 15 days were done on human volunteers with hypertension. The purpose was to find out the outcome of eating polyphenols analyzed dark and white chocolate on many circulatory measurements. A reduction of 11-point (mmHg) in systolic blood pressure in diastolic pressure were seen among hypertensive patients who eat the dark chocolate

When the researchers look at insulin sensitivity measurements in these hypertensive patients they found out that those who consumed dark chocolate for 15 days had fasting insulin levels decreased by 29% and a fasting glucose reduction of 6%. Dark chocolate polyphenols improved the sensitivity of insulin in these patients. Those who consumed the white chocolate didn’t show any improvements.

In order to assess the endothelial function, the flow mediated dilation test was done. Improvements to normal was shown by the patients who consumed the dark chocolate. There was no flow mediated dilation improvements to those who consumed the white chocolate.

The researchers also found out that there was a reduction of insulin resistance and decreased blood pressure during day and night to the patients who consumed the dark chocolate during the 15 days studies.

Another study for done to evaluated the effect of dark chocolate on people who are healthy. They found a 45% insulin resistance and systolic blood pressure reduction within normal range.

They concluded that dark chocolate decreases blood pressure as well as improves the sensitivity of insulin in healthy people. The white chocolate didn’t have any effects.

To read more articles about diabetes, go to http://www.diabetestomorrow.com

To your health,

Alma