Spanish researchers said Thursday that eating dark chocolate capped the usual after-meal rise in abdominal blood pressure, which can reach dangerous levels in cirrhotic patients and, in severe cases, lead to blood vessel rupture.
Antioxidants called flavanols found in cocoa are believed to be the reason why chocolate is good for blood pressure because the chemicals help the smooth muscle cells of the blood vessels to relax and widen.
A study of 21 patients with end-stage liver disease found those given a meal containing 85 percent-cocoa dark chocolate
had a markedly smaller rise in blood pressure in the liver, or portal hypertension, than those given white chocolate.
“This study shows a clear association between eating dark chocolate
and (lower) portal hypertension and demonstrates the potential importance of improvements in the management of cirrhotic patients,” said Mark Thursz, a professor of hepatology at London’s Imperial College.