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feb 11, 2011
Anthocyanins reduce high blood pressure
Categoria: Athena Project - News Store
Inserito da: marco
Consuming  high amounts of anthocyanins reduces the risk to develop hypertension. The findings come from a study performed by the University of East Anglia, UK, where researchers analyzed data on nearly 200,000 men and women over a period of 14 years. 
Researchers assessed participants’ intake of flavonoids and relative subclass from various dietary sources as apples, blueberries, red wine and orange juice, by administering dietary questionnaires collected every 4 years. During 14 years of follow-up, about 35,000 cases of hypertension were reported. Subjects in the highest category of anthocyanin intake, mainly from blueberries and strawberries, reported an 8% reduction in risk of hypertension  compared with that for participants in the lowest quintile of anthocyanin intake.  The study, published in the American Journal of Clinical Nutrition, is the first to investigate the effect of different types of flavonoids on hypertension.
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Effects

Athena Project - Flavonoids - Effects

Although there are no clear indications for specific recommendations on the amount of flavonoids to consume on a regular basis, there is growing agreement that these bioactive compounds have beneficial effects on chronic diseases. 
Tea, for example, contributes to attenuate the inflammatory process in atherosclerosis, reducing thrombosis and promoting normal endothelial function and blocking expression of cellular adhesion molecules. Cocoa and chocolate, rich in flavonoid content, have a powerful antioxidant effect. Dark chocolate has been proven to be effective in lowering C reactive protein blood levels, a marker of inflammation  linked to increased cardiovascular risk (Di Giuseppe R, 2009) and to lower blood pressure (Desch S, 2010). A recent metanalysis (Hooper L, 2008) conducted on more than 30 studies showed that chocolate increased flow-mediated dilatation and reduced systolic and diastolic blood pressure while soy protein isolate significantly reduced diastolic blood pressure and LDL cholesterol whereas green tea reduced LDL cholesterol. Studies conducted in the framework of the Flora project highlighted the protective effect of anthocyanin-enriched food in animal models. High anthocyanins content tomatoes, produced by European researchers from the Flora study, were proven able to extend lifespan in cancer-prone mice (Butelli, 2008); within the Flora project, researchers found also that the size of the infarct was significantly reduced in rats fed anthocyanin-rich corn (Toufektsian, 2007).