|
- 现金
- 222032 元
- 精华
- 285
- 帖子
- 67620
- 注册时间
- 2001-11-10
- 最后登录
- 2023-5-7
|
Potential Benefit Of Dark Chocolate For Liver Disease Patients
Doctors could soon be prescribing a dose of dark chocolate to help patients suffering from liver cirrhosis and from dangerously high blood pressure in their abdomen, according to new research presented at the International Liver CongressTM 2010, the Annual Meeting of the European Association for the Study of Liver in Vienna, Austria.
According to the Spanish research, eating dark chocolate reduces damage to the blood vessels of cirrhotic patients and also lowers blood pressure in the liver. Dark chocolate contains potent anti-oxidants which reduce the post-prandial (after-meal) blood pressure in the liver (or portal hypertension) associated with damaged liver blood vessels (endothelial dysfunction). The data also showed that eating dark chocolate may exert additional beneficial effects throughout the whole body. In comparison, white chocolate, which contains no beneficial 'phytochemicals', did not result in the same effects.
Professor Mark Thursz, MD FRCP, Vice Secretary of EASL and Professor of Hepatology, at Imperial College London said: "As well as advanced technologies and high science, it is important to explore the potential of alternative sources which can contribute to the overall wellbeing of a patient. This study shows a clear association between eating dark chocolate and portal hypertension and demonstrates the potential importance of improvements in the management of cirrhotic patients, to minimise the onset and impact of end stage liver disease and its associated mortality risks".
Cirrhosis is scarring of the liver as a result of long-term, continuous damage to the liver . In cirrhosis, circulation in the liver is damaged by oxidative stress and reduced antioxidant systems. After eating, blood pressure in the abdominal veins usually increases due to increased blood flow to the liver. ,
This is particularly dangerous and damaging to cirrhotic patients as they already have increased blood pressure in the liver (portal hypertension) and elsewhere which, if severe, can cause blood vessel rupture. Thus, eating dark chocolate may ultimately prevent this potential threat to cirrhotic patients.
In this study 21 cirrhotic patients with end stage liver disease (child score 6.9±1.8;MELD 11±4; hepatic venous pressure gradient (HPVG*)16.6±3.8mmHg) were randomised to receive a standard liquid meal. Ten patients received the liquid meal containing dark chocolate (containing 85% cocoa, 0.55g of dark chocolate/Kg of body weight) while 11 patients received the liquid meal containing white chocolate which is devoid of cocoa flavonoids (anti-oxidant properties) according to body weight. HVPG, arterial pressure and portal blood flow (PBF)** were measured at baseline and 30 minutes after meal administration, using a US-Doppler.
Both meals caused a highly significant but similar increase in portal blood flow with a +24% increase in dark chocolate compared to +34% in those patients who received white chocolate. Interestingly, post-prandial hyperaemia*** was accompanied by an increase in HVPG resulting in a statistically significant increase (17.3±3.6mmHg to 19.1±2.6mmHg, p=0.07) for those patients eating dark chocolate and those receiving white chocolate (16.0±4.7mmHg to 19.7±4.1mmHg, p=0.003). Post-prandial increase in HVPG was markedly reduced in patients receiving dark chocolate (+10.3±16.3% Vs +26.3±12.7%, p=0.02).
*HVPG is blood pressure in the liver
**PBF refers to blood flow in the liver
***Hyperaemia refers to increase blood flow to tissues
References:
1De Gottardi A. et al, Dark Chocolate attenuates the post-prandial increase in HVPG in patients with cirrhosis and portal hypertension. Abstract presented at The International Liver CongressTM 2010
2Cirrhosis Overview. NHS Choices. September 2009.
Source:
R Isabelle Scali
European Association for the Study of the Liver
or http://www.sciencedaily.com/releases/2010/04/100415114323.htm
这个是比较正规的译文：
黑巧克力对于肝病病人的潜在好处
根据在奥地利维也纳肝病研究的欧盟年会国际肝病代表大会2010年发布的新研究，医生可能会很快开出黑巧克力的处方来帮助患者避免肝硬化和很危险的腹部高血压。
根据西班牙的研究，吃黑巧克力可以减少肝硬化患者的血管损伤，也可以降低肝内的血压。黑巧克力含有很强的抗氧化剂，这个可以减少由于损伤血管（内皮功能障碍）而引起肝内餐后的肝内高血压（门静脉高压）。这些数据也显示了吃黑巧克力可能对整个身体有额外的有利效果。相对的，白巧克力，它不含有用的”植物化学物质”，也就没有相同的效果了。
Mark Thursz教授，欧洲肝脏研究联合会的副秘书长和肝病教授，在伦敦帝国学院说到：“就像先进的技术和高深的科学一样，这对于开发一种可以有利于患者全面健康的有潜力可选择的资源是很重要的。这项研究显示了吃黑巧克力和门静脉高压症之间很明确的关系，还表明了提高了管理肝硬化患者的潜在重要性，使肝病最后阶段的发病和影响减少到最小，使肝病导致的病死率也减到最小。
肝硬化由于长期持续对肝脏损伤而产生的肝内再生结节。在肝硬化患者中，肝脏的循环系统受氧化刺激而损伤，损伤了抗氧化系统。在进餐后，由于不断有血液流入肝脏，腹部静脉血压通常会升高。
这对于肝硬化患者特别危险而且会继续产生损伤，因为他们已经在肝内和其他地方有很高的血压了（门静脉高压症），如果严重一点，可能会导致血管破裂。然而，吃黑巧克力可能会最终预防肝硬化患者的这种潜在危险。
在这项研究中21位已到肝病最后阶段的肝硬化患者（child得分在6.9±1.8;MELD得分在11±4;）肝静脉压力梯度（HPVG*）在 16.6±3.8mmHg随机接受标准流食。10位患者接受的流食中含有黑巧克力（含85%的可可，0.55g黑巧克力每公斤体重），另外11位患者接受的是根据体重分配的流食中含缺乏黄酮可可（抗氧化的成分）的白巧克力。用超声多普勒分别测量肝静脉压力梯度、动脉压力和门静脉血流（PBF）的基础值和在饮食管理后30分钟的值。
两组饮食均可引起门静脉血流很显著但相似的升高，黑巧克力组升高24%，白巧克力组升高34%。有趣的是，餐后充血是随着肝静脉压力的升高而有显著升高的，在黑巧克力组中（17.3±3.6mmHg to 19.1±2.6mmHg, p=0.07），在白巧克力组中（16.0±4.7mmHg to 19.7±4.1mmHg, p=0.003）。然而餐后肝静脉压力升高的状况在进食了黑巧克力的患者中很显著地下降了。 |
|
发表于 2010-5-19 15:14
