1. Mechanisms by which cocoa flavanols improve metabolic syndrome and related disorders 
Karen M. Strat, Thomas J. Rowley, Andrew T. Smithson, Jeffery S. Tessem, Matthew W. Hulver, Dongmin Liu, Brenda M. Davy, Kevin P. Davy, Andrew P. Neilson 
Journal of Nutritional Biochemistry 
Volume 35, Pages 1-21 (September 2016)
DOI: /j.jnutbio
Copyright © 2016 Elsevier Inc. Terms and Conditions

2. Fig. 1
The basic 3-ring flavonoid skeleton (A), the C3-hydroxylated flavanol skeleton (B) and structures of predominant flavanol monomers in cocoa (+) catechin, (−)-catechin and (−)-epicatechin (C).
Journal of Nutritional Biochemistry  , 1-21DOI: ( /j.jnutbio )
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3. Fig. 2 Representative structure of cocoa B-type procyanidins.
Journal of Nutritional Biochemistry  , 1-21DOI: ( /j.jnutbio )
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4. Fig. 3
Hypothetical mechanisms by which cocoa flavanols may affect carbohydrate digestion. Mechanisms include inhibiting digestive enzymes α-amylase and α-glucosidase, inhibiting glucose transporters SGLT1 and GLUT2, promoting GLP-1 secretion and inhibiting DPP-4.
Journal of Nutritional Biochemistry  , 1-21DOI: ( /j.jnutbio )
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5. Fig. 4
Suggested mechanism by which increased gut permeability and endotoxin levels lead to insulin resistance.
Journal of Nutritional Biochemistry  , 1-21DOI: ( /j.jnutbio )
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6. Fig. 5
One mechanism by which a chronic cocoa supplement may improve glucose homeostasis. Cocoa may improve gut barrier function, leading to a reduction in serum endotoxin, minimizing inflammation, allowing for normalized glucose control.
Journal of Nutritional Biochemistry  , 1-21DOI: ( /j.jnutbio )
Copyright © 2016 Elsevier Inc. Terms and Conditions