Il cioccolato all’olio d’oliva che fa bene ai diabetici
Tiene a bada la glicemica, messo a punto a La Sapienza di Roma
ROMA – Un cioccolato ‘speciale’ a cui viene aggiunta oleouropeina, una sostanza estratta dall’olio extravergine d’oliva, fa anche bene ai diabetici: riesce infatti a evitare l’incremento della glicemia che si avrebbe dopo aver consumato un normale cioccolato e consente perciò ai pazienti di gustare questo alimento senza dover ricorrere ai prodotti senza zucchero.
Due quadretti di cioccolato ‘all’olio d’oliva’ sono perciò una trasgressione sana, perché il cacao, in quantità moderate, può ridurre il rischio cardiovascolare grazie ai suoi effetti antiossidanti. Normalmente i diabetici devono accontentarsi di prodotti speciali senza zucchero, perché quello contenuto in cioccolatini, tavolette e creme fa alzare troppo la glicemia.
Il nuovo cioccolato è stato messo a punto da ricercatori del Dipartimento di Medicina Interna e Scienze Mediche dell’università La Sapienza di Roma: contiene oleuropeina, una sostanza derivata dall’olio extravergine d’oliva che contribuisce a tenere bassa la glicemia.
ANSA
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