A blend of cocoa and carob could protect against heart problems associated with type 2 diabetes
Study shows in rats that cocoa and carob mixture may be effective against diabetic cardiomyopathy
CSIC researchers have developed a sugar-free mixture of cocoa and carob that protects against diabetic cardiomyopathy. This compound amplifies its effect in combination with metformin, the most widely used drug in the treatment of type 2 diabetes. The research, published in Antioxidants, has already been tested in an animal model of diabetes and opens the door to treatments that combine diabetes care and cardiac function.
Chocolate bar.
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Although numerous drugs are currently available for the glycemic control of patients with type 2 diabetes, in most cases these fail to prevent cardiac complications. "Dietary bioactive compounds, such as polyphenols, have received great attention in recent years because of their proven efficacy in preventing cardiovascular disease without adverse side effects," says the study's lead researcher, María Ángeles Martín, from the Institute of Food Science and Technology and Nutrition (ICTAN-CSIC) and the Center for Biomedical Research Network on Diabetes and Associated Metabolic Diseases (CIBERDEM, ISCIII).
Cocoa is a food rich in polyphenols with antioxidant, anti-inflammatory and cardioprotective properties. However, in its pure state, its flavor is bitter and unattractive to most people. This taste is often modified by adding sugars, thus generating products with a worse nutritional profile and contraindicated for diabetics. "In contrast, carob, rich in polyphenols and fiber, has proven to be a good option to combine with cocoa and generate a mixture with a high content of bioactive compounds and a less bitter taste," explains the researcher.
In this way, the scientific team, in which researchers from the CIBERER of Respiratory Diseases (CIBERES, ISCII) and the Complutense University of Madrid (UCM) have also participated, co-developed in vivo trials in which diabetic and obese rats were supplemented with the cocoa and carob product. "The animals improved blood glucose levels, both fasting and after meals. Likewise, the cocoa-carob mixture protected the heart from the increased oxidative stress and inflammation associated with type 2 diabetes, which prevented the development of diabetic cardiomyopathy," says Martín. In addition, the researchers found that the carob and cocoa mixture combined with metformin improved protection against cardiac complications.
Note: This article has been translated using a computer system without human intervention. LUMITOS offers these automatic translations to present a wider range of current news. Since this article has been translated with automatic translation, it is possible that it contains errors in vocabulary, syntax or grammar. The original article in Spanish can be found here.
Original publication
García-Díez E, López-Oliva ME, Caro-Vadillo A, Pérez-Vizcaíno F, Pérez-Jiménez J, Ramos S, Martín MÁ; "Supplementation with a Cocoa–Carob Blend, Alone or in Combination with Metformin, Attenuates Diabetic Cardiomyopathy, Cardiac Oxidative Stress and Inflammation in Zucker Diabetic Rats."; Antioxidants.
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