ArticleEuropean journal of applied physiology2013
Dark chocolate reduces endothelial dysfunction after successive breath-hold dives in cool water.
Article in European journal of applied physiology, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 17 citations in OpenAlex.
- Venous gas emboli are involved in post-dive macro, but not microvascular dysfunction.European journal of applied physiology · 2017Trial
- A review of nutritional recommendations for scuba divers.Journal of the International Society of Sports Nutrition · 2024Review
- Oxy-Inflammation in Humans during Underwater Activities.International journal of molecular sciences · 2024Review
- Serum Amino Acid Profile Changes After Repetitive Breath-Hold Dives: A Preliminary Study.Sports medicine - open · 2022Article
- Effects of Acute Hypobaric Hypoxia Exposure on Cardiovascular Function in Unacclimatized Healthy Subjects: A "Rapid Ascent" Hypobaric Chamber Study.International journal of environmental research and public health · 2022Article
- Breath-Hold Diving-Related Decompression Sickness with Brain Involvement: From Neuroimaging to Pathophysiology.Tomography (Ann Arbor, Mich.) · 2022Review
- Effect of SCUBA Diving on Ophthalmic Parameters.Medicina (Kaunas, Lithuania) · 2022Article
- Full-Face Mask Use during SCUBA Diving Counters Related Oxidative Stress and Endothelial Dysfunction.International journal of environmental research and public health · 2022Article
- Static Metabolic Bubbles as Precursors of Vascular Gas Emboli During Divers' Decompression: A Hypothesis Explaining Bubbling Variability.Frontiers in physiology · 2019Article
- Quantification of cell-bubble interactions in a 3D engineered tissue phantom.Scientific reports · 2017Article
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveThe aim of this study is to observe the effects of dark chocolate on endothelial function after a series of successive apnea dives in non-thermoneutral water.
methodsTwenty breath-hold divers were divided into two groups: a control group (8 males and 2 females) and a chocolate group (9 males and 1 female). The control group was asked to perform a series of dives to 20 m adding up to 20 min in the quiet diving pool of Conflans-Ste-Honorine (Paris, France), water temperature was 27 °C. The chocolate group performed the dives 1 h after ingestion of 30 g of dark chocolate. Flow-mediated dilatation (FMD), digital photoplethysmography, nitric oxide (NO), and peroxynitrite ONOO−) levels were measured before and after each series of breath-hold dives.
resultsA significant decrease in FMD was observed in the control group after the dives (95.28 ± 2.9 % of pre-dive values, p < 0.001) while it was increased in the chocolate group (104.1 ± 2.9 % of pre-dive values, p < 0.01). A decrease in the NO level was observed in the control group (86.76 ± 15.57 %, p < 0.05) whereas no difference was shown in the chocolate group (98.44 ± 31.86 %, p > 0.05). No differences in digital photoplethysmography and peroxynitrites were observed between before and after the dives.
conclusionAntioxidants contained in dark chocolate scavenge free radicals produced during breath-hold diving. Ingestion of 30 g of dark chocolate 1 h before the dive can thus prevent endothelial dysfunction which can be observed after a series of breath-hold dives.
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