 Procyanidins, a type of flavonoids found in cocoa beans, can help reduce blood sugar levels after eating. This effect is due to the ability of these compounds to promote the translocation of glut4, a protein responsible for the uptake of glucose into cells, as well as activate two key signaling pathways, the insulin pathway and the AMPK pathway. Both pathways lead to an increase in insulin production and a decrease in blood sugar levels. This article was authored by Yoko Yamashita, Mosokio Kobe, Midori Natsum, and others.