Bioactive plant compounds in berries may help to reduce high blood pressure

AniKowal — Wed, 09 Mar 2011 05:00:55 +0000

Studies have previously found that flavonoids (bioactive plant compounds), found in various vegetables and fruits, can have beneficial effects on blood pressure when given to individuals in an ‘intervention’ study setting. A new study (1) carried out at the University of East Anglia UK and Harvard University USA and published in the American Journal of Clinical Nutrition has looked at the ‘habitual’ intake of flavonoids by individuals in their normal lives and the impact this may make on blood pressure. They wanted to know if individuals who have high intakes of flavonoids had a reduced risk of hypertension (high blood pressure)

High blood pressure, hypertension, can lead to heart disease and stroke. Around a quarter of the adult population is affected globally, including 10 million people in the UK and one in three US adults (2).

Over 170,000 individuals participated in the study (1). Total flavonoids intakes were calculated from a specialised food frequency questionnaires every 4 years. During 14 years of follow up around 35,000 cases of hypertension were reported. Analysis of the food frequency questionnaires showed that individuals consuming the greatest intakes of anthocyanin, a flavonoids, predominantly from blueberries and strawberries, had an 8% reduced risk of hypertension compared with individuals eating the lowest amounts. The risk reduction was 12% in participants aged 60 years and younger (1). The positive effects on blood pressure were stronger for blueberry rather than strawberry consumption. The study found that compared with those who do not eat blueberries, those eating at least one serving a week reduce their risk of developing the condition by 10% (2).

Anthocyanins are flavonoids found in high amounts in berries such as blackcurrants, raspberries and blueberries as well as aubergines and blood orange juice. In a press release (2) lead author, Professor Cassidy, of the study said “Our findings are exciting and suggest that an achievable dietary intake of anthocyanins may contribute to the prevention of hypertension,” “Anthocyanins are readily incorporated into the diet as they are present in many commonly consumed foods. Blueberries were the richest source in this particular study as they are frequently consumed in the US. Other rich sources of anthocyanins in the UK include blackcurrants, blood oranges, aubergines and raspberries.”

The study was an association study and does not prove that flavonoids reduce the risk of hypertension. However, the researchers are now planning the next stage of their research where they will conduct randomised controlled trials with different dietary sources of anthocyanins to define the optimal dose and sources for hypertension prevention. The researchers hope that this follow up study will enable the development of targeted public health recommendations on how to reduce blood pressure (2).

Flavonoid supplements are available to buy in the UK, however supplements should never be used as an alternative to a healthy diet and it is always advisable to see a medical doctor prior to beginning any supplement regimen. Including a variety of different vegetables, fruits and wholegrains in the diet will help to provide the body with a range of different flavonoids. Eating these whole fruits and vegetables will also provide a range of vitamins, minerals and fibre which may further reduce the risk of developing various health problems.

(1) Cassidy A et al. 2011. Habitual intake of flavonoid subclasses and incident hypertension in adults. Am J Clin Nutr. 93(2):338-47.

(2)Press release. University of East Anglia (2011, January 15). Bioactive compounds in berries can reduce high blood pressure. ScienceDaily. Retrieved January 24, 2011, from http://www.sciencedaily.com /releases/2011/01/110114155241.htm

Written by Ani Kowal

Brazilian acai berries, are there health benefits behind the hype?

admin — Wed, 21 Jan 2009 07:12:10 +0000

So called ‘super-foods’ are constantly being given press attention. One moment it is broccoli, the next it is blueberries. Recently there has been a lot of enthusiasm for a Brazilian berry called the Acai Berry, pronounced ah-sigh-ee. These berries are available as drinks, supplements and dried snacks and commonly used in mixed juices, smoothies, frozen treats and dietary supplements.

Acai palms grow in the Brazilian rainforest and can reach great heights, in excess of 60 feet! The acai fruit, or berry, is about the size of a large blueberry and only the outermost layers of the fruit (the pulp), which surround the large seed inside, are edible.

The berry has gained interest in the health arena since it is packed with antioxidant bioflavonoids, chemically active plant compounds, that may protect against many ills (please see my numerous posts discussing antioxidants for more information). Until now there has been very little scientific research to support the health claims surrounding the acai berry. However, in a recent issue of the Journal of Agricultural and Food Chemistry three papers were published which investigate the antioxidant properties of the Acai Berry (1,2,3). The findings are important since they show that the antioxidants from the berry are easily absorbed for utilisation in humans and the berries were also found to have anti-inflammatory as well as antioxidant properties.

In laboratory cell studies it also appears that the berry shows activity against cancer cells. However, like vitamin C, the body can only absorb a certain amount of the antioxidants from the berry in one go. The researchers of the papers say that their results are preliminary but interesting and lots of further research studies will be needed before any specific health claims for the berry can be made.

Acai berries are naturally low in sugar and the flavour has been described as a tasty mixture of red wine and chocolate! Again, it is a matter of dietary balance. Eating an abundant variety of different vegetables and fruits will provide the body with a whole host of different vitamins, minerals and bioflavoids and therefore provide us with the best defence against illness. Variety is very important, acai berries can certainly be a very delicious and nutritious part of that variety but cannot be seen as a stand-alone superfood cure all. Acai containing foods and supplements cannot act as an overall substitute for a healthy diet, but can rather be seen as an added antioxidant boost for the body.

Making the berry a part of your well-balanced and healthy diet and lifestyle could certainly prove to be a scrumptious option!

(1)Jensen GS et al. 2008. In Vitro and in Vivo Antioxidant and Anti-inflammatory Capacities of an Antioxidant-Rich Fruit and Berry Juice Blend. Results of a Pilot and Randomized, Double-Blinded, Placebo-Controlled, Crossover Study. J Agric Food Chem. 56:8326-8333
(2)Mertens-Talcott SU et al. 2008. Pharmacokinetics of anthocyanins and antioxidant effects after the consumption of anthocyanin-rich acai juice and pulp (Euterpe oleracea Mart.) in human healthy volunteers. J Agric Food Chem. 56:7796-7802
(3)Pacheco-Palencia LA et al. 2008. Absorption and biological activity of phytochemical-rich extracts from Açai (Euterpe oleracea Mart.) pulp and oil in vitro. J Agric Food Chem. 56:3593-3600

Written by Ani Kowal

bodykind - natural health and beauty blog » acai berry

Bioactive plant compounds in berries may help to reduce high blood pressure

Brazilian acai berries, are there health benefits behind the hype?