LEE SWANSON RESEARCH UPDATE

Flavonoid compounds from blueberries and strawberries may reduce blood pressure and aid in the prevention of hypertension, findings from a new trans-Atlantic study suggest.

Increased intakes of anthocyanins—mainly from blueberries and strawberries—were associated with a reduction in the risk of high blood pressure (hypertension) of up to 12%, according to collaboration between scientists from the University of East Anglia (UK), Harvard School of Public Health and Harvard Medical School.

High blood pressure, defined as having a systolic and diastolic blood pressure (BP) greater than 140 and 90 mmHg respectively, is a major risk factor for cardiovascular disease (CVD).

The results are derived from data from more than 150,000 health care professionals in the U.S. The study is observational in nature, and the researchers stress that this does not prove that the compounds do reduce the risk of hypertension; the data does not prove causation.

“These findings warrant further investigation, including intervention studies designed to test optimal doses of anthocyanin-rich foods for the prevention of hypertension and to underpin guidelines for the prevention and treatment of hypertension,” the researchers wrote in the American Journal of Clinical Nutrition.

Led by Harvard’s Eric Rimm, the researchers analyzed data from 133,914 women and 23,043 men. Intakes of flavonoids and the various subclasses were calculated using food frequency questionnaires performed every four years. Subjects were followed for an average time span of 14 years, during which time a total of 5,629 and 29,018 cases of hypertension were documented in men and women, respectively.

The researchers found that the highest average intakes of anthocyanins (ranging from 16.2 to 21 mg/day) were associated with an eight percent decrease in the risk of hypertension (the benefits increased to a 12% reduction in risk when the analysis was limited to people over the age of 60) compared with the lowest average intakes, which ranged from 5.7 to 6.8.

No other subclasses of flavonoids were associated with hypertension, but the researchers did note that the compound apigenin was associated with a five percent reduction in risk, when comparing the highest with the lowest average intakes. Moreover, a six percent reduction in hypertension risk was observed for people over 60 with the highest average intakes of flavin-3-ol catechin, they added.

In terms of the whole foods, a significant 10% reduction in the risk of hypertension was observed in over 60-year-olds consuming more than one serving of blueberries per week, compared with people in the same age group consuming no blueberries.

“These data support the hypothesis that the antihypertensive bioactivity may be relevant to vasodilatory processes associated with specific flavonoid structural characteristics,” wrote Dr. Rimm and his co-workers.

Dr. Rimm and his co-workers said that there exists a huge variety of flavonoid structures, and that the potential blood pressure-lowering effects were likely to be limited to a small number of “structurally similar compounds such as the catechol and 4’ hydroxy flavonoids.”

“The underlying biological mechanisms by which flavonoids regulate blood pressure include the effects of flavonoids on vascular blood flow, vascular reactivity and glucose uptake,” wrote the researchers. “Growing mechanistic evidence suggests that endothelial NO regulation rather than a general antioxidant effect (i.e., direct radical scavenging) is a major target for these compounds, and emerging data suggests that eNOS and NADHP oxidase activity are crucial sites of action for many flavonoids,” they added.

“Our data suggested that several specific classes of flavonoids were associated with blood pressure reduction, specifically anthocyanins, which resulted in a 12% reduction in hypertension risk in multivariate analyses,” wrote the researchers. “These data are important because anthocyanins are present in commonly consumed fruit, such as blueberries, cranberries and strawberries, which can be readily incorporated into the diet,” they added.

American Journal of Clinical Nutrition 93: 338-347, 2010

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Source:  Lee SwansonResearch Update. February 2011.  Extracted verbatim with permission from http://www.swansonvitamins.com/health-library/articles/blood-pressure-support/berry-compounds-show-support-for-improved-blood-pressure.html?SourceCode=INTHIR399 on May 10, 2011.

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by Daniela Sales

There is definitely no lack of information about antioxidants. Their name is quickly becoming a part of everyone’s vocabulary. They definitely are great allies in our journey of creating and maintaining wellness and health. However, we must realize that their use is not a substitute for a healthy diet, physical activity, and nurture and care for our mental, emotional and spiritual bodies. Antioxidants are definitely an important and ciritical part of the puzzle, but not a replacement for any part of healthy lifestyle and not a ‘magic pill’ as many advertisers would like us to believe.

In order to understant the importance of antioxidants we must understand free radicals.

Free radicals perform many critical functions in our bodies, but also contribute to and cause disease. Free radicals constantly form throughout our bodies. If not quickly trapped, they can create many problems by oxidizing DNA and creating environment for cancer, targeting fat cells and creating environment for heart disease and premature aging. It is in our best interest to keep them controlled by maintaining the advantage of antioxidants so that they do their job and not cause disease.

So called network antioxidants are of great importance to our health. Back in the late 1990s Dr Packer designated five antioxidants that work together within what he named the Antioxidant Network. The antioxidants he considered to be part of this network are lipoic acid, CoQ10, glutathione, Vitamin E and Vitamin C.

Lipoic acid offers protection against cataracts, stroke and heart disease, prevents brain aging, turns off bad genes, and boosts the entire antioxidant network. What is remarkable about lipoic acid is that it can recycle all of the network antioxidants and it can regenerate itself (Packer, 1999, p. 32). Lipoic acid shows tremendous value in treatment of liver disease, and we can see significant success in its use for this purpose from cases reported by Burton Berkson, M.D., PhD who was able to save lives of numerous patients with liver disease like Amanita mushroom poisoning, hepatitis C, and severe liver infection. (Packer, 1999, p. 42) Lipoic acid also has tremendous benefits for controlling symptoms and preventing problems associated with diabetes. Dr. Dan Ziegler and Dr. F. Arnold Gries from Germany found that treatment with lipoic acid stimulated regeneration of nerve fibers in diabetics reducing pain and numbness associated with neuropathy within three weeks of patients’ taking 6oo mg of lipoic acid. (Packer, 1999, p. 47)

CoQ10 is a fat soluble antioxidant that has been used for many years to prevent and treat heart disease, but it also helps rejuvenate brain cells, and is being investigated as treatment for breast cancer. Within the network it regenerates vitamin E. Study by Dr. Folkers conducted in Denmark showed significant benefits of CoQ10 for those affected by cancer. (Packer, 1999, p. 101)

Glutathione is critical for body to detoxify from drugs and pollutants, maintain healthy liver function, and keep immune system running high. It is part of storage and transport of amino acids and is cell’s primary antioxidant. One of the best ways to boost levels of glutathione is to supplement with lipoic acid.

Vitamin E is well known as an anti-aging antioxidant. It provides help in protection from UV damage to the skin, helps relieve symptoms of arthritis and other inflammatory diseases, and has been shown to reduce the risk of prostate cancer and inhibit growth of breast cancer cells. (Packer, 1999, p. 54) Dr. Tappel proved back in 1954 that vitamin E could stop oxidation of lipids in the blood. Vitamin E was also found by the National Institute on Aging to be a powerful cancer fighter as well as protector from heart disease. (Packer, 1999, p. 58) To reap all the benefits vitamin E can offer it is important to supplement both mixed tocopherol and tocotrienol forms of this vitamin.

Vitamin C provides connection between fat-soluble and water-soluble antioxidants and it recycles vitamin E better than lipoic acid. It helps protect DNA from free radical damage, protects sperm from free radical damage, strengthens the immune system, protects against cataracts, suppresses viral genes, strengthens the connective tissue, and is essential for great skin.

Dr Packer also identified following important boosters for the antioxidant network: flavonoids, gingko biloba, pycogenol, carotenoids, and selenium. These important antioxidants significantly boost performance of the antioxidant network.

Flavonoids are compounds found in plants and are very powerful antioxidants. It is believed that because of their high intake of flavonoids French are able to eat foods laden with fat and still have low incidence of heart disease.

Gingko and pycogenol can, among other powerful benefits, regulate nitric oxide and help maintain its optimal levels important for many vital functions and for health of cardiovascular system specifically. Gingko has been used in China since 2800 B.C. for problems with brain function, heart, and circulation, but it was discovered that gingko can also quench superoxide and the hydroxyl radical, two powerful and potentially dangerous radicals. (Packer, 1999, p. 122) Pycogenol was shown to extend lifetime of vitamin C, boost production of vitamin E and gluthatione, and quench superoxide, nitric oxide, and the hydroxyl radical. (Packer, 1999, p. 126)

Selenium works in synergy with vitamin E, protects us from many different forms of cancer, benefits our heart functions, and is necessary for production of several enzymes. It is however important to note that high doses of selenium can be toxic. (Packer, 1999, p. 143)

Above is just a very brief and basic overview of things we shall know about antioxidants. If you take nothing else from this article, it is my hope that you will remember that antioxidants are an important part of our holistic healthy lifestyle and wellbeing, but that they are not a replacement for other healthy living skills. The goal of this brief overview is to put basic information on antioxidants in simple and usable terms and at the same time remind you that lasting health and wellness is achieved only when we exercise our creativity in a constructive way, nurture all aspects of our being (physical, emotional, mental, and spiritual), and live in synch and alignement with our purpose. The state of our health directly affects our success in other areas of our life and as important as our mental and spiritual development are, health of our physical body is of just as much importance.

May this article serve as a little spark of motivation to add another piece of the puzzle to your healthy and empowered lifestyle.

As always, please feel free to email any of the questions we may be of assistance with.

In Health, Abundance, Love, and Light,

Daniela Sales
daniela@bodyandmindstl.com
Reiki Master Teacher and Wellness Consultant
The Avokado Studio of Arts for Creative Living
http://bodyandmindstl.com

 References:

Packer, L., Colman, C. (1999). The Antioxidant Miracle. New York: John Wiley & Sons, Inc.

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