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Benefits have been seen with blood sugar reductions in the range of 150 mg/kg bodyweight, a dose well above what is achieved through foods.
It is possible long-term benefits may be seen with a lower dose of cyanidin compounds through foods, due to the many correlations of plant intake and health; however, causation has not been given to cyanidins as of yet.
Additionally, it may be possible to increase bioavailability and thus lower the needed dose by inhibiting P450 enzymes (similar to Curcumin being potentiated by piperine). However, this is for the most part currently an untested hypothesis. *