I have always been particularly fond of dark chocolate. My brother is in the habit of purchasing extremely high cacao level chocolates for my tasting (my last was a 95% cacao chocolate bar which is nearly solid cacao, it was quite delicious). Much recent work in nutritional health centers on the effect of anti-oxidants and their benefits to the body. This is unsurprising since oxidizing agents have severe effects on the human body including the breaking of the DNA backbone rendering cellular processes non-functional.
A recent presentation at the International Liver Congress 2010 (sounds like a riveting engagement) enumerated the effects of dark chocolate which like blueberries, red wine and acai berries are high in anti-oxidants. According to the clinical study, dark chocolate liquid meals which contained 85% cacao (a very good percentage as far as taste is concerned I must add) at 0.55 grams/kilogram of the patients body weight were administered to patients suffering from end stage liver disease. The patients receiving the treatment showed improvement in post-prandial (after eating) hepatic blood pressure. High liver blood pressure is associated with blood vessel rupture in cirrhotic patients and by administering a source of anti-oxidants as a nutritional supplement, such as dark chocolate, these problems may be avoided.
I believe that we should be more aware of the benefits of anti-oxidant rich foods, and perhaps it is prudent for American physicians to begin considering recommendations for patients at risk for cirrhosis (alcoholics, college students, etc.) to increase their intake of anti-oxidant rich foods. I certainly would not complain about being told to eat some dark chocolate after meals to help prevent cirrhosis.
A recent presentation at the International Liver Congress 2010 (sounds like a riveting engagement) enumerated the effects of dark chocolate which like blueberries, red wine and acai berries are high in anti-oxidants. According to the clinical study, dark chocolate liquid meals which contained 85% cacao (a very good percentage as far as taste is concerned I must add) at 0.55 grams/kilogram of the patients body weight were administered to patients suffering from end stage liver disease. The patients receiving the treatment showed improvement in post-prandial (after eating) hepatic blood pressure. High liver blood pressure is associated with blood vessel rupture in cirrhotic patients and by administering a source of anti-oxidants as a nutritional supplement, such as dark chocolate, these problems may be avoided.
I believe that we should be more aware of the benefits of anti-oxidant rich foods, and perhaps it is prudent for American physicians to begin considering recommendations for patients at risk for cirrhosis (alcoholics, college students, etc.) to increase their intake of anti-oxidant rich foods. I certainly would not complain about being told to eat some dark chocolate after meals to help prevent cirrhosis.
