Ingredients found in tea, chocolate, and berries could offer protection from Type 2 diabetes, according to a recent study.

Researchers at the University of East Anglia and King's College of London found that eating high levels of flavonoids, such as anthocyanins and other compounds, are associated with lowering insulin resistance and better glucose regulations, according to a press release.

"Laboratory studies have shown these types of foods might modulate blood glucose regulation -- affecting the risk of type 2 diabetes. But until now little has been know about how habitual intakes might affect insulin resistance, blood glucose regulation and inflammation in humans," Aedin Cassidy from UEA's Norwich Medical School said in a statement.

In a study that involved almost 2,000 women, researchers looked at the benefits of eating certain sub-groups of flavonoids. They focused on flavones, which are found in herbs and vegetables such as parsley, thyme, and celery, and anthocyanins, found in berries, red grapes, wine and other red or blue-colored fruits and vegetables.

The study participants had to complete a food questionnaire designed to estimate total dietary flavonoid intake as well as intakes from six flavonoid subclasses. Researchers analyzed blood samples for evidence of both glucose regulation and inflammation.

"We found that those who consumed plenty of anthocyanins and flavones had lower insulin resistance. High insulin resistance is associated with Type 2 diabetes, so what we are seeing is that people who eat foods rich in these two compounds -- such as berries, herbs, red grapes, wine- are less likely to develop the disease," Cassidy said.

Researchers also found that flavonoids do not just protect against diabetes, they also lower inflammation which, when chronic, is associated with diabetes, obesity, cardiovascular disease, and cancer. They also found that those who consumed the most flavone compounds had improved levels of adiponectin, a protein which helps regulate a number of metabolic processes including glucose levels, according to a press release.

The study was recently published in the Journal of Nutrition.