Berry compounds may help prevent hypertension, according to a new collaborative study from University of East Anglia, Norwich, and Harvard School of Public Health, Boston (Am J Clin Nutr. 2011 Feb;93(2):338-47).
The researchers found anthocyanins reduced the risk of high blood pressure by 12 percent, the flavone apigenin reduced the risk by 5 percent, and the flavan-3-ol catechin reduced it by 6 percent.
A total of 87,242 women from the Nurses' Health Study (NHS) II, 46,672 women from the NHS I, and 23,043 men from the Health Professionals Follow-Up Study (HPFS) participated in the study. Total flavonoid and subclass intakes were calculated from semi-quantitative food-frequency questionnaires collected every 4 years.
During 14 years of follow-up, 29,018 cases of hypertension in women and 5,629 cases of hypertension in men were reported. Participants in the highest quintile of anthocyanin intake (predominantly from blueberries and strawberries) had an 8-pecent reduction in risk of hypertension [P<0.03] p =" 0.005)">In participants 60 years old and younger, a 6-percent (P=0.002) reduction in risk was observed for the flavan-3-ol catechin when the highest and the lowest quintiles were compared.
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