Acute Cocoa Supplementation Increases Postprandial HDL Cholesterol and Insulin in Obese Adults with Type 2 Diabetes after Consumption of a High-Fat Breakfast | Zendy

Arpita Basu | Zendy; Nancy M. Betts | Zendy; Misti J. Leyva | Zendy; Dongxu Fu | Zendy; Christopher E. Aston | Zendy; Timothy J. Lyons | Zendy

Open Access

Acute Cocoa Supplementation Increases Postprandial HDL Cholesterol and Insulin in Obese Adults with Type 2 Diabetes after Consumption of a High-Fat Breakfast

Author(s) -

Arpita Basu,

Nancy M. Betts,

Misti J. Leyva,

Dongxu Fu,

Christopher E. Aston,

Timothy J. Lyons

Publication year - 2015

Publication title -

journal of nutrition

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.463

H-Index - 265

eISSN - 1541-6100

pISSN - 0022-3166

DOI - 10.3945/jn.115.215772

Subject(s) - postprandial , type 2 diabetes , medicine , endocrinology , obesity , insulin , cholesterol , diabetes mellitus , triglycerides blood , food science , chemistry , triglyceride

Dietary cocoa is an important source of flavonoids and is associated with favorable cardiovascular disease effects, such as improvements in vascular function and lipid profiles, in nondiabetic adults. Type 2 diabetes (T2D) is associated with adverse effects on postprandial serum glucose, lipids, inflammation, and vascular function.

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