In Vitro Studies on the Antioxidant Property and Inhibition of α-Amylase, α-Glucosidase, and Angiotensin I-Converting Enzyme by Polyphenol-Rich Extracts from Cocoa (Theobroma cacao) Bean.

Conclusion. The inhibition of α-amylase, α-glucosidase, and angiotensin-1 converting enzyme activities by the cocoa bean extract could be part of the possible mechanism by which the extract could manage and/or prevent type-2 diabetes and hypertension. PMID: 25295218 [PubMed]

http://www.ncbi.nlm.nih.gov/pubmed/25295218?dopt=Abstract

Source: Pathology Research International - December 2, 2014 Category: Pathology Tags: Patholog Res Int Source Type: research