May Improve Symptoms of Type 2 Diabetes

Although excessive chocolate eating is undoubtedly bad for blood sugar regulation, cocoa does in fact have some anti-diabetic properties. According to research conducted in test tubes, cocoa flavanols can increase insulin production, decrease inflammation, slow down the digestion and absorption of carbohydrates in the stomach, and accelerate the uptake of sugar from the blood into the muscle. According to research, eating more flavanols—including those from cocoa—can reduce your chance of developing type 2 diabetes.

Additionally, a review of human research revealed that both diabetic and non-diabetic individuals can benefit from consuming flavanol-rich dark chocolate or cocoa since it can lower inflammation and enhance insulin sensitivity as well as blood sugar management. Despite these encouraging findings, there are discrepancies in the study, with other studies reporting no impact, a little poorer management of diabetes, or only a limited effect. Though further study is needed, these findings, along with the more obvious advantages for heart health, suggest that cocoa polyphenols may help with both the prevention and management of diabetes.