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Dark chocolate may help counteract oxidative stress in fatty liver disease, study finds. Italian researchers from Sapienza University in Rome have found that polyphenols contained in dark chocolate could slow disease progression in non-alcoholic steatohepatitis (NASH).
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Learn More »Italian researchers from Sapienza University in Rome have found that polyphenols contained in dark chocolate could slow disease progression in non-alcoholic steatohepatitis (NASH). NASH is a subset condition of nonalcoholic fatty liver disease (NAFLD), characterised by excess fat building up in the liver. NAFLD is thought to occur in at least half of patients with type 2 diabetes. In this study, scientists explored whether consuming dark chocolate can halt the oxidative stress and hepatic inflammation typical of NASH and leading to liver damage. The researchers knew that because oxidative stress is considered of primary importance in the progression of NAFLD, targetting pro-inflammatory cellular reactive oxygen species (ROS) associated with liver damage, could stop disease progression. They investigated whether this could be done with antioxidant agents other than vitamin E, which has been recommended in previous studies for patients with NASH. The research team postulated that using cacao, which has a high content of polyphenols and antioxidant properties, may help avert NAFLD development by modulating oxidative stress too. In their experiment, researchers tested the action of dark chocolate and its polyphenols, catechin and epicatechi, on one of the major ROS source in humans involved in NAFLD called nicotinamide adenine dinucleotide phosphate (NOX) oxidase. In order to assess its effectiveness, they identified NOX2-derivative peptide (sNOX2-dp) as a marker of NOX activation; serum 8-iso-prostaglandin F2 alpha (PGF2 α) as an indicator of oxidative stress; and cytokeratin-18 (CK-18) as a sign of advanced liver damage in patients with NAFLD. The cross-sectional study randomized and compared 19 NASH patients with 19 other participants in a control group. The 19 NASH patients were fed 40g of dark chocolate (with more than 85% cacao) a day or 40g of milk chocolate (with less than 35% cacao) a day, for two weeks. During that time, the subjects were asked to avoid other foods high in polyphenols (such as blueberry, hazelnut, red wine and pomegranate juice) to ensure that the findings are only attributable to chocolate consumption. After two weeks of chocolate intake, the results showed a significant reduction in sNOX2-dp (from 8 pg/ml to 6.9 pg/ml) and CK-18 levels (from 44.4 pg/ml down to 20.2 pg/ml) among NASH patients compared to controls. No change was however observed after milk chocolate ingestio, suggesting that the darker the chocolate, the most beneficial effect it has on NAFLD.
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Read More »As long as dark chocolate is kept between 68 to 72 degrees at all times, it does not need to be refrigerated. Simply wrap the chocolate in plastic cling-wrap and store it in a sturdy plastic bag or container in a location sheltered from direct sunlight and strong food odors.
The best place to store any kind of chocolate, says professional chocolate critic Clay Gordon, is in your mouth. Since this isn't always possible -- or wise -- you'll need somewhere else to store your excess dark chocolate so that it stays fresh. Improperly stored dark chocolate can quickly develop a grainy texture or unsightly white splotches. When stored correctly, however, most dark chocolate products can last between one to two years. 1. Separate the dark chocolate into serving-sized pieces or portions. Wrap each serving of chocolate in a paper towel. Place each into a separate quart-sized zip-top freezer-safe bag and seal. 2. Place the freezer bags of chocolate into the refrigerator and leave, undisturbed, for 15 minutes. Remove the bags and check for condensation on the inside surface of the bags. Replace the paper towel in bags that contain condensation and return to the refrigerator for one hour. 3. Take the bags out of the refrigerator and remove and discard the paper towels from each. Reseal the individual bags and place each in a gallon-sized zip-top freezer bag. Use a permanent marker or pen to label the bags with the contents and date.
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