On December 23, 2008, a study published in *Geriatrics: Biology* suggested that consuming grapes regularly might help lower blood pressure. The research, led by Professor Mitchell Seymour from the University of Michigan's Heart Protection Laboratory, explored the effects of grape consumption on hypertension in rats.
In the experiment, researchers first induced high blood pressure in rats by feeding them a high-salt diet. The animals were then split into two groups. One group received a high-salt diet along with high-purity grape powder derived from green and purple grapes, while the other group was given a low-salt diet with lower-purity grape powder.
After 18 weeks, the results showed that the group consuming higher-quality grape powder had significantly lower blood pressure compared to the other group, despite the high salt intake. Additionally, their heart function improved, and there was a noticeable reduction in inflammation throughout their bodies.
The study highlights the potential role of flavonoids—compounds found in grapes, green tea, cocoa, and tomatoes—in regulating blood pressure. Researchers believe these antioxidants may contribute to cardiovascular health by reducing oxidative stress and improving vascular function.
This discovery could open new avenues for dietary interventions in managing hypertension. While more research is needed, the findings suggest that incorporating grapes into a balanced diet might offer protective benefits for heart health. — Midi Medical Network
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