潜水前摄入黑巧克力对水肺潜水后内皮功能的影响。

The effect of pre-dive ingestion of dark chocolate on endothelial function after a scuba dive.

作者信息

Theunissen Sigrid, Balestra Costantino, Boutros Antoine, De Bels David, Guerrero François, Germonpré Peter

机构信息

Université de Bretagne Occidentale, UFR Sciences et Techniques, Brest, Environmental, Occupational and Aging Physiology Department, Haute Ecole Paul Henri Spaak - ISEK, 91 Av C Schaller, B 1160 Brussels, Belgium, Phone: +32-(0)2-660-2027, Fax: +32-(0)2-660-0334, E-mail:

Haute Ecole Paul-Henri Spaak, Environmental and Occupational and Aging Physiology Laboratory, DAN Europe Research, Brussels, Belgium.

出版信息

Diving Hyperb Med. 2015 Mar;45(1):4-9.

PMID:25964032

Abstract

OBJECTIVE

The aim of the study was to observe the effects of dark chocolate on endothelial function after scuba diving.

METHODS

Forty-two male scuba divers were divided into two groups: a control (n=21) and a chocolate group (n=21). They performed a 33-metres deep scuba-air dive for 20 minutes in a diving pool (Nemo 33, Brussels). Water temperature was 33⁰C. The chocolate group ingested 30 g of dark chocolate (86% cocoa) 90 minutes before the dive. Flow-mediated dilatation (FMD), digital photoplethysmography and nitric oxide (NO) and peroxynitrites (ONOO-) levels were measured before and after the scuba dive in both groups.

RESULTS

A significant decrease in FMD was observed in the control group after the dive (91±7% (mean±95% confidence interval) of pre-dive values; P<0.001) while it was increased in the chocolate group (105±5% of pre-dive values; P<0.001). No difference in digital photoplethysmography was observed between before and after the dives. No variation of circulating NO level was observed in the control group whereas an increase was shown in the chocolate group (154±73% of pre-dive values; P=0.04). A significant reduction in ONOO- was observed in the control group (84±12% of pre-dive values; P=0.003) whereas no variation was shown after the dive with chocolate intake (100±28% of pre-dive values; ns).

CONCLUSIONS

Ingestion of 30 g of dark chocolate 90 minutes before scuba diving prevented post-dive endothelial dysfunction, as the antioxidants contained in dark chocolate probably scavenge free radicals.

摘要

目的

本研究旨在观察黑巧克力对水肺潜水后内皮功能的影响。

方法

42名男性水肺潜水员被分为两组：对照组（n = 21）和巧克力组（n = 21）。他们在一个游泳池（布鲁塞尔的尼莫33号）进行了一次33米深的水肺空气潜水，时长20分钟。水温为33摄氏度。巧克力组在潜水前90分钟摄入30克黑巧克力（可可含量86%）。两组在水肺潜水前后均测量了血流介导的血管舒张（FMD）、数字光电容积描记法以及一氧化氮（NO）和过氧亚硝酸盐（ONOO-）水平。

结果

潜水后，对照组的FMD显著降低（为潜水前值的91±7%（平均值±95%置信区间）；P<0.001），而巧克力组则升高（为潜水前值的105±5%；P<0.001）。潜水前后数字光电容积描记法未观察到差异。对照组未观察到循环NO水平的变化，而巧克力组有所升高（为潜水前值的154±73%；P = 0.04）。对照组的ONOO-显著降低（为潜水前值的84±12%；P = 0.003），而摄入巧克力后潜水未显示出变化（为潜水前值的100±28%；无统计学意义）。