Flavonoid-rich foods may protect against high blood pressure, improves gut bacteria, a new study has found. Red wine and fruits such as berries, apples, and pears are rich in antioxidants called flavonoids may lower blood pressure as well as prevent the risk of developing cardiovascular disease, diabetes, and cancer.
This new research shows that flavonoids may protect against, high blood pressure, heart attack and stroke, type 2 diabetes, and certain types of cancer.
A new study now suggests that gut bacteria play a key role in the beneficial effect of dietary flavonoids on blood pressure.
High blood pressure increases the risk of cardiovascular disease, which is the leading cause of death in the United States.
The recent study conducted by the researchers at Queen’s University Belfast in Northern Ireland, United Kingdom, found that people who consumed the most flavonoid-rich foods tend to have lower blood pressure.
The research found that eating 1.6 servings of berries a day was linked to an average reduction of 4.1 millimeters of mercury (mm Hg) in systolic blood pressure.
Also, drinking 2.8 glasses of red wine a week (125 milliliters per glass) reduced a 3.7-mm Hg systolic blood pressure.
The latest research findings appear in the journal Hypertension.
“A better understanding of the highly individual variability of flavonoid metabolism could very well explain why some people have greater cardiovascular protection benefits from flavonoid-rich foods than others,” said lead author Aedín Cassidy, chair and professor in nutrition and preventive medicine at the Institute for Global Food Security at Queen’s University.