A study at the Center for Nutrition Research (CNR), Chicago, the United States shows a reduction in high blood sugar (glucose) levels with the red raspberries.
The researchers have conducted experiments on mice models for 12 weeks by feeding them with freeze dried raspberries with high-fat diet. The study shows a reduced inflammation in the muscles and an improvement in the insulin sensitivity in the mice models.
The researchers have studied the effects of consumption of two cups of raspberries with meals on two groups of participants. One group of participants are with the healthy weight and normal blood sugar (glucose) levels and another group of participants are obese with prediabetes. About 5.5 mmol/L or 100 mg/dL blood sugar (glucose) levels in humans is considered as a normal blood glucose level.
The researchers have found a marked reduction in the blood sugar (glucose) levels and a lower insulin levels among those participants who have consumed two cups of red raspberries with meals compared with those individuals who consumed meals without red raspberries. A lower insulin levels will indicate an improved insulin sensitivity in people with insulin resistance and with prediabetes.
The researchers say that compounds containing anthocyanins are associated with an improved insulin sensitivity and a lower fasting plasma glucose. These compounds are present in berries such as blackberries, strawberries, blueberries, raspberries and cherries. The experts say that patients with type 2 diabetes (T2D) could get health benefits with the consumption of other berries.
An earlier study on the health benefits with the consumption of raspberries shows a reduction in blood pressure, obesity, blood sugar levels (type 2 diabetes. T2D), oxidative stress, inflammation, improvement in insulin resistance, reduced risk of the development of Alzheimer's and atherosclerosis and slowdown in the aging process.
The lead author of the study was Britt M. Burton-Freeman, Ph.D., MS, Associate Professor, the Center for Nutrition Research, the Illinois Institute of Technology (IIT), Chicago, the United States. The study was published in September 2017, in the Advances in Nutrition. Title of the article was "Red Raspberries and Their Bioactive Polyphenols: Cardiometabolic and Neuronal Health Links."
A study at the Brigham Young University (BYU), Provo, Utah, the United States shows an increased insulin secretion (from our pancreas) with the consumption of compounds present in cocoa in response to increased blood sugar (glucose) levels.
The researchers have conducted experiments on animal models by feeding the high-fat diet along with cocoa compounds. They have found that cocoa compounds will increase the ability of the body in controlling the increased blood glucose (sugar) levels and helps in weight loss. Further investigation by the researchers shows an increase in the ability of the cells in the pancreas in secreting insulin with the consumption of cocoa compounds. But they should eat a lot of chocolate containing cocoa without sugar to get the benefits of the increased insulin secretion.
The leader of the study was Dr. Jeffery Tessem, Ph.D., an expert in Nutrition, Dietetics & Food Science, the College of Life Sciences, at the Brigham Young University (BYU). The study is going to be published in November 2017 issue of the Journal of Nutritional Biochemistry. Title of the article was "Monomeric cocoa catechins enhance β-cell function by increasing mitochondrial respiration."
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Published by Jammi Vasista, Chennai, India.