Blood Pressure Is Reduced And Insulin Sensitivity Increased In Glucose-intolerant, Hypertensive Subjects After 15 Days Of Consuming High-polyphenol Dark Chocolate
Notes for this study:
|Number of Subjects
In essential hypertensives with impaired glucose tolerance given 50g of dark chocolate (1009mg phenols, 111mg epicatechin) twice a day for 15 days improved blood pressure (systolic, diastolic, and ambulatory) and improved insulin sensitivity as assessed by QUICKI and HOMA-IR; an improvement in beta-cell function appeared to also exist alongside modest improvements in cholesterol.
Funding issues for this study:
Blood flow (FMD) improved, but other serum parameters related to inflammation and methylation did not.
Napoleone Neri, Chairman, Sugar Company donated the chocolate bars, but had no part in funding; funding by USDA