Sunday, August 15, 2021

Polyphenol and blood pressure

Hypertension is clinically defined as systolic blood pressure (SBP) ≥ 140 mmHg and/or diastolic blood pressure (DBP) ≥ 90 mmHg. Diet has been identified as a modifiable factor for preventing and controlling hypertension. Besides, epidemiological studies have suggested an inverse association between polyphenol intake and cardiovascular diseases.

The evidence suggests that the dietary intakes of polyphenol-rich foods, herbs and beverages including flavonols, anthocyanidins, proanthocyanidins, flavones, flavanones, isoflavones and flavan-3-ols, improves vascular health, thereby significantly reducing the risk of hypertension and CVD.

They are common constituents of the human diet, present in plant-derived foods and beverages, e.g., fruits, vegetables, nuts, seeds, herbs, spices, cocoa, tea, coffee, wine, and they represent more than 8000 phenolic structures.

Polyphenols are divided into five main classes according to their chemical structure: flavonoids, phenolic acids, stilbenes, lignans, and others that are largely present in a glycosidic form (glycosides of flavonoids, lignans, and stilbenes) or as esters (phenolic acids esterified to polyols such as quinic acid).

The flavonoid class is composed of several sub-classes, including anthocyanins, soflavones, flavones, flavonols, flavanones, flavan-3-ols, and the related oligomeric proanthocyanidins. Each of these sub-classes is contained in a pattern of different foods, mostly fruits and some vegetables, but also in teas, cocoa, and some alcoholic beverages.
Polyphenol and blood pressure

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