Chemikalien in Wein, dunkler Schokolade und Früchten können zur Verbesserung der Insulinresistenz beitragen: Flavonoide, Chemikalien, die in dunklen Früchten, Orangenzitrusfrüchten, Tee, Rotwein und sogar dunkler Schokolade vorkommen, können laut Untersuchungen anhand von Bevölkerungsdaten und In-vitro-Experimenten zur Verbesserung der Insulinresistenz beitragen.
https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0338100
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I’ve linked to the primary source, the journal article, in the post above.
The title is from a news release here:
https://www.scimex.org/newsfeed/chemical-in-wine-dark-chocolate-and-fruits-may-help-improve-insulin-resistance
**Chemical in wine, dark chocolate and fruits, may help improve insulin resistance**
**Flavonoids, chemicals found in dark-coloured fruits, orange citrus, tea, red wine and even dark chocolate, may help improve insulin resistance according to Australian research**. Previous research has linked flavonoid intake with benefits for cancer and blood pressure, and using data from Australian health and nutrition surveys, the researchers found a link between intake of these foods and lower insulin resistance – a condition that can lead to type 2 diabetes and other metabolic conditions.
I mean, there’s listed a number of food which come without the damage of alcohol consumption… Isn’t like pandering to wine industry to put wine on the same side with fruits? Especially in term of metabolic disease…