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首页 » 高血压 » Am.J.Clin.Nutr.:多吃蓝莓有助预防高血压

Am.J.Clin.Nutr.:多吃蓝莓有助预防高血压

来源:科技日报 2011-06-21 14:43

英美研究人员合作完成的一项大规模研究显示,多吃富含花青素的蓝莓有助于预防高血压及其引起的各种疾病。

英国东英吉利大学研究人员和美国同行在新一期《美国临床营养学杂志》上报告说,为研究饮食对血压的影响,他们对十多万志愿者进行了长达14年的健康状况跟踪调查。其间,这些志愿者每两年报告一次健康状况,每4年报告一次饮食情况。在项目开始时,所有人都没有高血压症状,而14年后,约3.5万人出现了高血压症状。

研究人员对志愿者的饮食状况进行分析后发现,经常吃富含花青素的蓝莓、并因此大量摄入花青素的人患高血压的风险与不怎么吃蓝莓的人相比要低10%。

参与研究的东英吉利大学教授艾丁·卡西迪说,这项研究证实了花青素具有降血压的功效。花青素属于黄酮类物质,茶、果汁、红酒、黑巧克力等食物中也都含有这类物质。此前人们已经知道黄酮类物质具有降血压的功效,而本次研究显示,虽然人们可以从不同途径摄入黄酮类物质,但还是富含花青素的蓝莓降血压功效最为显著,同样富含花青素的草莓降血压效果也不错。

卡西迪透露,接下来研究人员还将开展更加精确的量化研究,以确定日常饮食中花青素的最佳摄入量是多少。(生物谷Bioon.com)

生物谷推荐原文出处:

American Journal of Clinical Nutrition    DOI:10.3945/?ajcn.110.006783

Habitual intake of flavonoid subclasses and incident hypertension in adults

Aedín Cassidy, éilis J O'Reilly, Colin Kay, Laura Sampson, Mary Franz, JP Forman, Gary Curhan, and Eric B Rimm

Background: Dietary flavonoids have beneficial effects on blood pressure in intervention settings, but there is limited information on habitual intake and risk of hypertension in population-based studies.

Objective: We examined the association between habitual flavonoid intake and incident hypertension in a prospective study in men and women.

Design: 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 semiquantitative food-frequency questionnaires collected every 4 y by using an updated and extended US Department of Agriculture database.

Results: During 14 y of follow-up, 29,018 cases of hypertension in women and 5629 cases of hypertension in men were reported. In pooled multivariate-adjusted analyses, participants in the highest quintile of anthocyanin intake (predominantly from blueberries and strawberries) had an 8% reduction in risk of hypertension [relative risk (RR): 0.92; 95% CI: 0.86, 0.98; P < 0.03] compared with that for participants in the lowest quintile of anthocyanin intake; the risk reduction was 12% (RR: 0.88; 95% CI: 0.84, 0.93; P < 0.001) in participants ≤60 y of age and 0.96 (0.91, 1.02) in participants >60 y of age (P for age interaction = 0.02). Although intakes of other subclasses were not associated with hypertension, pooled analyses for individual compounds suggested a 5% (95% CI: 0.91, 0.99; P = 0.005) reduction in risk for the highest compared with the lowest quintiles of intake of the flavone apigenin. In participants ≤60 y of age, a 6% (95% CI: 0.88, 0.97; P = 0.002) reduction in risk was observed for the flavan-3-ol catechin when the highest and the lowest quintiles were compared.

Conclusions: Anthocyanins and some flavone and flavan-3-ol compounds may contribute to the prevention of hypertension. These vasodilatory properties may result from specific structural similarities (including the B-ring hydroxylation and methyoxylation pattern).

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