Schokolade, Tee und Beeren...

Eine Studie an 2000 Personen aus Twins, Großbritannien, hat gezeigt, dass regelmäßiger Komsum von Flavonoid und Anthocyanin hältigen Nahrungsmitteln (z.B. Thymian, Sellerie, Petersilie, Wein, Schokolade, Tee...) das Diabetesrisiko reduzieren kann. Durch diese Substanzen wird die Insulinresistenz reduziert. 

 

http://www.scienceworldreport.com/articles/12262/20140119/diabetes-prevention-try-a-little-chocolate-tea-and-berries.htm

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Kommentare: 8
  • #1

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