Determination of the glycemic response in experimental mice between three types of chocolate.

Abstract

Introduction. Chocolate has beneficial constituents in its antioxidant capacity and has a positive impact at the cardiovascular level. However; can be considered as a product with high caloric content. Therefore, some have chosen to use natural alternative sweeteners such as the Stevia (Stevioside). Due to your blood glucose levels, it is safe to use in products intended for people with diabetes and diseases of this kind.
Objective. Determine glycemic levels in experimental mice after intragastric administration of artisanal traditional chocolate, traditional chocolate with Stevia and commercial chocolate.
Methodology. Four groups of four mice each were used: a control group, a group of traditional handmade chocolate, one with Stevia and another with commercial chocolate, the administration of the substances was intragastrically, then a basal glycemic intake was performed, after 30 and 60 min the glycemia was determined.
Results. Commercial chocolate gives an increase in blood sugar, compared to traditional chocolate and Stevia, showing significant differences in experimental mice after intragastric administration of these substances from the first 30 minutes, after 60 minutes their glucose levels began to stabilize. Conclusions. The traditional chocolate with Stevia, has a lower amount of sucrose, which determined a low glycemic response compared to commercial chocolate, making them ideal for consumption in the recommended amounts, as it is not likely to cause any impact on thetreated mice.