Recent research suggests that dark chocolate could be a valuable addition to diets aiming to lower the risk of diabetes and obesity, despite concerns over heavy metals in cocoa-based products. Published in the journal Food Bioscience, the study highlights the potential health benefits of polyphenols, compounds abundant in dark chocolate.
Polyphenols, which are also present in various plant-based foods such as fruits, vegetables, and whole grains, are known for their bitter taste. They are most concentrated in dark chocolate compared to milk chocolate. Recent findings reveal that these polyphenols interact with type 2 taste receptors (T2R) not only on the tongue but also within the digestive system, where they play a crucial role in regulating appetite and blood sugar levels.
These receptors, when activated by polyphenols, stimulate the release of hormones like cholecystokinin and incretins, including GLP-1. These hormones are vital for managing satiety and glucose metabolism, potentially reducing the risk of type 2 diabetes and obesity.
Researchers from the Shibaura Institute of Technology in Japan found that although polyphenols are not highly absorbed in the upper digestive tract, they can activate T2R in the gut. This activation leads to the secretion of beneficial hormones that help regulate blood sugar and appetite.
Professor Naomi Osakabe of Shibaura Institute commented, “Gastrointestinal hormones regulate feeding behavior and glucose tolerance through the endocrine and nervous systems. Therefore, the bitterness of polyphenols, through T2R activation, may contribute to reducing diabetes risk and its complications.”
This study offers promising insights into how incorporating polyphenol-rich foods like dark chocolate could benefit metabolic health, despite ongoing concerns about contaminants in cocoa products.
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