According to research, flavonoids may be linked to a reduced risk of high blood pressure.
Flavonoids are antioxidant compounds that are found in plants.
The researchers evaluated data from 87,242 women who participated in the Nurses' Health Study (NHS) II, 46,672 women who participated in the NHS I and 23,043 men who participated in the Health Professionals Follow-Up Study (HPFS).
The researchers estimated the subjects' flavonoid intakes based on food-frequency questionnaires that were taken every four years. During the 14-year-long follow-up period, 29,018 women and 5,629 men developed high blood pressure.
The researchers found that consuming anthocyanin (mainly from blueberries and strawberries) was associated with a reduced risk of high blood pressure. Adults who were 60 years old or younger and consumed the highest amount of anthocyanin had an eight percent reduced risk of developing high blood pressure compared to people in the same age group who ate the least amount. Adults older than 60 who ate the highest levels of anthocyanin had a 12 percent reduced risk compared to those who ate the least.
However, the study does not prove that flavonoids prevent high blood pressure. Instead, the results suggest a potential association. More research is needed to understand the possible relationship.
References
1.Cassidy A, O'Reilly EJ, Kay C, et al. Habitual intake of flavonoid subclasses and incident hypertension in adults. Am J Clin Nutr. 2011 Feb;93(2):338-47. View Abstract
2.Natural Standard: The Authority on Integrative Medicine. www.naturalstandard.com
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
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