According to some experts, Polyphenol may reduce the risk of type 2 diabetes. Polyphenols may increase insulin sensitivity and reduce how quickly the body breaks down and absorbs sugar. A form of flavonoid called flavan-3-ols may be particularly helpful for reducing insulin resistance, claims one review from a reputable source. In the same review, it was discovered that flavonoids appeared to be the Polyphenol type most frequently linked to a lower risk of type 2 diabetes.
According to a review of studies on the relationship between flavonoid intake and type 2 diabetes, those who ingested the most flavonoids had a lower risk of the disease than those who drank the least of them. The risk of disease appeared to be greatly decreased by increasing flavonoid consumption. The flavonoids found in unprocessed cocoa are abundant. According to one study, eating cocoa considerably reduced a symptom of insulin resistance. It is important to keep in mind that raw cocoa differs significantly from chocolate found in candy bars or classic dishes. Unprocessed cocoa is obtained directly from the cacao plant without the addition of sugar.
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