According to Australian scientists, what are their protective components.
If you want to have low blood pressure, include cruciferous vegetables in your life. A new, small study shows that they are best at lowering blood pressure in people who already have high blood pressure.
The cross flower vegetables include broccoli, cabbage, cabbage and cauliflower. New research has shown that they are more effective than lowering blood pressure radical and pumpkin. These categories include, among others, carrots, potatoes, sweet potatoes, and squash.
The new study was conducted on middle-aged and elderly volunteers (ages 56-72). , most of them were women. According to scientists from Edith Cowan University (ECU) in Perth, four servings of cruciferous vegetables a day provided a significant reduction in blood pressure.
Four parts correspond to about 300 notes. Study participants consumed them with lunch and dinner.
Scientists associate the beneficial effects of these vegetables with some of the substances they contain and are unique to them.
New research
New findings Published in BMC Medicine. The researchers recruited 18 volunteers who were asked to follow two nutritional interventions lasting 2 weeks each. Between these interventions, there was a 2-week period in which the volunteers returned to their old diet.
In the first intervention, volunteers were asked to follow a diet containing approximately 150 grams of cruciferous vegetables twice a day for two weeks. In the second intervention, they ate corresponding amounts of root vegetables and squash. These vegetables were consumed in the form of soup.
At the beginning of the study, the average systolic blood pressure of the volunteers was 135.9 mmHg. Systolic pressure is the big number in the blood pressure measurement (commonly called “big blood pressure”).
According to the American Heart Association (AHA).systolic pressure up to 119 mmHg is normal. It rises between 120 and 129 mmHg. 130 mmHg and above hypertension begins (up to 139 mmHg is first-degree hypertension).
Before and after each nutritional intervention, volunteers had their blood pressure recorded for 24 hours.
Findings
The researchers found that after 2 weeks of eating cruciferous vegetables, the “big blood pressure” of their volunteers decreased by 2.5 mmHg more than after the systematic consumption of other vegetables.
Overnight, the difference was even more impressive. The volunteers’ blood pressure was 2.9 mmHg lower on average when they ate cruciferous vegetables.
As the researchers explained these benefits are attributable glucosinolates, a type of food specific to cruciferous vegetables. Previous animal studies have shown that these compounds lower blood pressure. However, to date, evidence in humans is limited.
Other components that may contribute to the antihypertensive effects of these vegetables include: nitrites and vitamin K. But hypertensive patients need to before making any changes in their diet consult your doctor.