Eat Dark Chocolates to lose weight and prevent Diabetes: Study

Consuming dark chocolate can reduce the risks for obesity and type-2 diabetes, according to a study.

Researchers from the Virginia Polytechnic Institute conducted a trial to tests the effects falvanol-rich elements and antioxidants in decreasing blood sugar levels and body fat. Experts fed chocolate extracts rich in favanols like monomeric, oligomeric or polymeric procyanidins to a group of mice for twelve weeks. The mice were divided into three groups. One group was fed a high fat diet while the other was given a low fat diet. The third group was fed a favanol-rich high fat diet.

 It was found that mice belonging to the third group did not gain weight or fat mass and also had improved glucose levels and insulin tolerance. Researchers noted that favanols called 'Oligomeric procyanidins '(PCs), present in dark chocolate was responsible for this. It significantly reduced the mice's chances for developing type-2 diabetes and obesity.

Andrew P. Neilson, study author and researcher at the Virginia Polytechnic Institute said in a news release, "Oligomeric PCs appear to possess the greatest anti-obesity and anti-diabetic bioactivities of the flavanols in cocoa, particularly at the low doses employed for the present study."

Various trials in the past have cited a number of benefits flavanols including improving brain functioning, controlling blood pressure and also preventing inflammation, cardiovascular diseases, cognitive decline, dementia and cancer. Flavanols are found in green tea, grapes, apple blackberry. But the study authors warn, "not all flavanols are created equal. Hence the researchers separately tested their advantages on health.  

Many shy away from eating chocolates as they are high in caloric contents, carbohydrates, saturated fat and sugar. However, moderate consumption of chocolates especially dark chocolate provides long-term health benefits. Dark chocolate is loaded with vitamin, minerals, antioxidants and flavanols that protect against cell damage by stimulating the production of free radicals. Favanols renders a mild bitter taste and sweet tasting chocolates are low in its content.

The study is published in the Journal of Agriculture and Food Chemistry.