Prevention ofes diabetes over the diet has recent ly received an inicinterest, and polyphenolic compounds, such as as flavanols, have become important potential siphon natural agent s duetheir to proved benefits on health, with low low toxicity and cost. Tea, red wine and cocoa are good sources of flavanols and these highly ly consumed foods might dfo to prevent diabetes . In this, there is an sian sien sing s for a wear effect of tea, red wine cocoa and sily siath this dd Isorder. This review of the sums of the available and the interventional human studies providing for and against t His effect. Overall observational data suggest a a, butthe s are still equivocal and likely confounded by lifestyle and backg Round dietary factors. The weight of data of the data of the haloe imrane on-diabetes diabetes factors for tea, red wine and intake, and a number o Fplausible mechanisms have had had has ei ucidated in human studies. However, despite the grow-up-in-the-evidence it remains yseifher tea, red wine and cocoa ddysbe be ed to the general or to patients as a strategy to reduce the risk of diabetes. ...
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