Fending off diabetes with ingredients in chocolate, tea and berries
Eating high levels of flavonoids including anthocyanins and other compounds (found in berries, tea, and chocolate) could offer protection from type 2 diabetes – according to research from the University of East Anglia (UEA) and King’s College London.
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Fending off diabetes with ingredients in chocolate, tea and berries
January 20, 2014 · by · in Nutritional News · Tags: anglia, college, compounds, diabetes, diet, from-the-university, high-levels, nutrition, uea, university
