Daily Archives: February 1, 2016

Cocoa Improves Insulin Resistance

Posted on February 1, 2016 by Robert Barrington

The phytochemicals in cocoa have been characterised and investigated. A number of these phytochemicals appear to have antioxidant effects and are bioavailable in humans. In particular cocoa is rich in a group of flavonoids called proanthocyanidins. Proanthocyanidins belong to the … Continue reading →

Posted in Antioxidant, Blood Pressure, Chocolate, Cocoa (Theobroma cacao), Flavan-3-ols, Insulin Resistance, Proanthocyanidins | Comments Off on Cocoa Improves Insulin Resistance