Potential Benefits of Dark Chocolate for Liver Disease and Strokes

Now you know I never pass up an opportunity to extol the benefits of chocolate whether emotional or physical and here is some diverting news of two potential new medical benefits that could see your doctor reaching for the prescription pad and sending you off to the sweetshop rather than the pharmacy.

First, this is good news for anyone suffering from liver cirrhosis and from dangerously high blood pressure in their abdomen, according to new research presented at the Annual Meeting of the European Association for the Study of Liver in Vienna, Austria. 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 and elsewhere which, if severe, can cause blood vessel rupture.

According to new Spanish research, eating dark chocolate reduces damage to the blood vessels of cirrhotic patients and also lowers blood pressure in the liver. This can help to minimise the onset and impact of end stage liver disease and its associated mortality risks. Milk or white chocolate won’t do the trick as it is only dark chocolate that contains potent anti-oxidants which reduce the after-eating blood pressure in the liver that is associated with damaged liver blood vessels. Other forms of chocolate do not contain any of the beneficial phytochemicals and so can’t give you the same result.

I also applaud Professor Mark Thursz, MD FRCP, Professor of Hepatology, at Imperial College London who said when commenting on the new research: “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.” A sentence that is music to the ears of all those who want to marry orthodox and alternative methods and you get to eat chocolate too.

Secondly, researchers at Johns Hopkins University School of Medicine have discovered that epicatechin, a compound in dark chocolate, may protect the brain after a stroke by increasing cellular signals already known to shield nerve cells from damage. The study suggests that epicatechin stimulates two previously well-established pathways known to shield nerve cells in the brain from damage. When the stroke hits, the brain is ready to protect itself because these pathways — Nrf2 and heme oxygenase 1 — are activated.

This research was carried out on mice, not humans, and while most treatments against stroke in humans have to be given within a two- to three-hour time window to be effective, epicatechin appeared to limit further neuronal damage when given to the animals 3.5 hours after a stroke.

I don’t have liver problems, or had a stroke, but have always believed in prevention rather than cure so will add a daily supplement of 85% minimum cocoa content chocolate to my current regime – just to be on the safe side – and you may want to do the same!