Other
studies have shown that the long-term (4 weeks) and short-term
(2 h) intake of cocoa can control blood glucose in streptozotocininduced diabetic rats [10,33], and the cocoa liquor proanthocyanidins prevent the hyperglycemia associated to fat intake in obese
mice [34]. According to Huang et al. [38] and Martín et al. [39]
catechin and epicatechin, flavanols found in cocoa and cupuassu
liquors, promote an increase in insulin secretion by beta cells and
restore insulin sensitivity in obese rats by protecting the cells
against the oxidative insult.