Antihypertensive effects of foods

• 作者: Kehima Hieda Koji Hasegawa Tatsuya Morimoto Yasufumi Katanasaka Yoichi Sunagawa
• 来源期刊: 世界高血压杂志
• 学科: 医学
• 关键词: FOODS HYPERTENSION ANTIHYPERTENSIVE effect CARDIOVASCULAR DISEASE RENIN
• 年，卷（期）: 2015,（2）
• 页码范围: 53-62
• 页数: 10页
• 分类号: R

摘要

Hypertension is one of the major risk factors for arteriosclerosis,which leads to cardiovascular disease and stroke.Several clinical trials revealed that control of the blood pressure is useful to reduce the morbidity and mortality associated with these diseases.However,the protective efficacy against these complications still remains at less than 50%even if the high blood pressure is treated by current medical drugs.Healthy diets are expected to not only prevent but also treat lifestyle-related diseases.Improvement of the dietary life,including lowsalt diets,appropriate alcohol consumption,and calorie restriction,is important for the prevention of hypertension.In addition,green tea,which has been drunk on a daily basis in Japan and China since ancient times,possesses an antihypertensive effect,and it was revealed that its components with this effect are catechins.Many studies have been performed on the antihypertensive effects of foods.Therefore,functional foods and their ingredients,reported to possess antihypertensive effects in animal experiments and human clinical trials,are summarized in this review.Blood pressure might be controlled by improvement of the daily eating habits based on evidence regarding these functional foods,and a healthy longevity can be expected.