Raspberries could lower inflammation, high blood sugar or glucose levels and improves insulin sensitivity
A study by researchers at the Center for Nutrition Research (CNR), Chicago, the United States shows a reduction in high blood sugar or glucose levels with red raspberries fruit.
Researchers conducted experiments with mice models for 12 weeks duration by feeding freeze-dried raspberries along with high-fat diet. Their study results show reduced inflammation in the muscles and improved insulin sensitivity in the mice models during that period.
Researchers studied effects of consumption of two cups of raspberries along with meals among two groups of participants, one group of participants are with a healthy weight and normal blood sugar or glucose levels and another group of participants are obese or overweight with a prediabetes condition (hyperinsulinemia). About 5.5 mmol/L or 100 mg/dL blood sugar or glucose levels in humans is considered as a mean normal blood glucose level.
The researchers found a marked reduction in blood sugar or glucose levels and lower insulin levels among those participants who consumed two cups of red raspberries along with meals compared with those individuals who consumed meals without red raspberries. Lower insulin levels indicate improved insulin sensitivity in individuals with insulin resistance and with prediabetes condition.
Researchers say anthocyanins compounds are associated with improved insulin sensitivity and lower fasting plasma sugar or glucose. These compounds are present in berries such as blackberries, strawberries, blueberries, raspberries and cherries. Experts say type 2 diabetes (T2D) patients could get health benefits of the consumption of other berries as well.
Earlier studies on health benefits of the consumption of raspberries show a reduction in blood pressure, obesity, blood sugar or glucose 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.
Lead author of the study was Britt M. Burton-Freeman, PhD, MS, Associate Professor, the Center for Nutrition Research, the Illinois Institute of Technology (IIT), Chicago, the United States. The study findings were 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."
Eating cocoa chocolate reduces blood sugar or glucose levels, obesity and increases insulin secretion
A study by researchers at the Brigham Young University, Provo, Utah, the United States shows increased insulin secretion from our pancreas in response to increased blood sugar or glucose levels with the consumption of compounds present in cocoa.
Researchers have conducted experiments with animals by feeding high-fat diet along with cocoa compounds. They found that cocoa compounds increase the ability of the animals in dealing with increased blood glucose or sugar levels and also decreases the level of obesity. Further investigation by the researchers shows an increase in the ability of the pancreas cells in producing insulin with the consumption of cocoa compounds. But need to eat a lot of chocolate containing cocoa without sugar content to get insulin boost benefits.
The leader of the study was Dr. Jeffery Tessem, PhD, an expert in Nutrition, Dietetics & Food Science, the College of Life Sciences, at the Brigham Young University (BYU). The study findings were 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.