Dark chocolate reduce insulin resistance and improve liver enzymes

 

Insulin sensitivity is a well-established risk factor for heart attack and daily consumption of dark chocolate can reduce cardiovascular risk.

The findings were published in the British Journal of Nutrition under daily chocolate consumption is inversely associated with insulin resistance and liver enzymes in observation of Cardiovascular risk factors in Luxembourg study. Researchers from the Luxembourg Institute of Health (LIH) Warwick University, University of Australia and the University of Maine analysed data from 1,153 people aged 18 to 69 years that were part of the Observation of Cardiovascular Risk Factors in Luxembourg study. British Journal of Nutrition published the findings said, those eating dark chocolate daily had reduced insulin resistance and liver enzymes –risk factors for cardiovascular disease.

“Multiple components in chocolate, including flavonoids may contribute to the complex interplay between nutrition and health” said the study, which added dark chocolate contains higher concentrations of flavonoids per serving than tea, apples and wine.

Authors of the study Ala’a Alkerwi, Nicolas Sauvageot, Georgina E Crichton, Merrill F Elias and Saverio Stranges.