Berries, Tea and Chocolate May Lower Risk of Type 2 Diabetes


Most people know someone with diabetes. Currently 25.8 million Americans (8.3 percent) have been diagnosed with the disease. Scientists continually search for solutions to provide effective treatment and prevention. Recently they discovered that consumption of flavonoids, found in berries, tea, chocolate, and other herbs and vegetables, may lower the risk of type 2 diabetes.

Flavonoids are pigments found in plants that exhibit yellow, red and orange colors, and include flavones and anthocyanins. Researchers from the University of East Anglia and King’s College of London report that people who consume high levels of flavones and anthocyanins have demonstrated lower insulin resistance, improved regulation of blood sugars and reduced levels of inflammation, which are often associated with diabetes, cardiovascular disease, cancer and obesity.

Celery, thyme and herbs are examples of foods with high flavones. And berries, red grapes, wine, and other red- or blue-colored fruits and vegetables are high in anthocyanins. Researchers are studying the amount of flavonoids people should consume to get the most benefit from these foods, and how they affect blood glucose, inflammation and insulin resistance.

To learn more about preventing diabetes, read:

Preventing Diabetes: Millions of Americans At Risk