Monday, 11 March 2019

Celery, the Potent Anti Hypertension Functional Food with No Side Effects

By Kyle J. Norton

Celery, the tasty vegetable may be used for the prevention and treatment of hypertension, some scientists suggested.

Hypertension is the most common syndrome in the Western world caused by abnormally high blood pressure.

Celery is a species of Apium graveolens, belonging to the family Apiaceae. It is cultivated all around the globe as a vegetable.

The veggie can grow to 1/2 m tall with stalks (leaf on the top) arranging in a conical shape joined at a common base.

There is no single cause of hypertension. Epidemiological studies suggested an unhealthy lifestyle such as a diet with high saturated and trans fat, red meat and processed food and low fruits and vegetables, smoking, overweight and obesity contributes to the onset of hypertension.

In the differentiate the correlation between the Western diet which had been promoted by the industries over the last many decades and the risk of hypertension, researchers indicated, the Western diet is one of major culprit associated to the rise of high blood pressure incidence in the adults of the Western world.

In other words, if you follow the Western diet, you will have chronic high blood pressure developed in some points during your lifetime. Luckily, if you make a change to a healthy diet, your risk of high blood pressure is reduced.

Dr. Hojhabrimanesh A, the lead scientists in the metabolic team at the Shiraz University of Medical Sciences in the classification of dietary risk of hypertension wrote, " three major dietary patterns were identified, among which only the Western pattern (abundant in soft drinks, sweets and desserts, salt, mayonnaise, tea and coffee, salty snacks, high-fat dairy products, French fries, and red or processed meats) had a significant association with BP".

And " After adjusting for potential confounders in the analysis of covariance models, multivariable adjusted means of the systolic and mean BP of subjects in the highest tertile of the Western pattern score were significantly higher than those in the lowest tertile".

With an aim to find a natural ingredient or whole food for the prevention and treatment of hypertension, researchers at the Mashhad University of Medical Sciences assessed the effects of different celery (Apium graveolens) seed extracts on blood pressure (BP).

In animal study, elected rats were induced hypertension by the injection of deoxycorticosterone acetate.

The hexanic, methanolic, and aqueous-ethanolic extracts were administered intraperitoneally to examine the tested animal antihypertensive effects on BP and heart rate (HR), compared to the spironolactone as a diuretic and positive control.

Application of all extracts decreased BP and increased the HR in hypertensive rats, with no effect on normotensive rats.

In volume analysis, administration of 300 mg/kg of hexanic, methanolic, and aqueous-ethanolic (20/80, v/v) extracts of the celery seed caused 38, 24, and 23 mmHg reduction in BP and 60, 25, and 27 beats per minute increase in the HR, respectively.

The effects of celery seed extracted were found to process high amounts of n-butylphthalide (NBP), which has been proven epidemiologically an antihypertensive constituent.

According to the HPLC analysis data revealed that the hexanic extract demonstrated the greatest effect in normalizing the high blood pressure due to the containing the 3.7 and 4 times NBP greater than that of the methanolic and aqueous-ethanolic extracts.

Dr. Moghadam MH, the lead scientist wrote in the final report, " celery seed extracts have antihypertensive properties, which appears to be attributable to the actions of its active hydrophobic constitutes such as NBP" and, "can be considered an antihypertensive agent in the chronic treatment of elevated BP".

Additionally, in the study to evaluate the inverse associations of overall vegetable intake to blood pressure (BP); whether such relations prevail for both raw and cooked vegetables, researchers launched a review of the report of the cross-sectional associations of vegetable intakes with BP for 2195 Americans ages 40-59 in the International Study of Macro/Micronutrients and Blood Pressure (INTERMAP).

According to the multiple linear regression assay, intakes of both total raw and total cooked vegetables considered separately were inversely related to BP in multivariate-adjusted models.

There is no difference among commonly consumed individual raw and cooked vegetable in reducing high blood pressure, particularly in cooked celery.

Taken altogether, celery, cooked or raw processed high amounts of n-butylphthalide (NBP) is considered a functional food for the prevention and treatment of high blood pressure with no side effects.

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Author Biography
Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bioscience, ISSN 0975-6299.

(1) [Chemical constituents of fresh celery].[Article in Chinese] by Zhou K1, Wu B, Zhuang Y, Ding L, Liu Z, Qiu F(PubMed)
(2) Relations of raw and cooked vegetable consumption to blood pressure: the INTERMAP Study by Chan Q1, Stamler J, Brown IJ, Daviglus ML, Van Horn L, Dyer AR, Oude Griep LM, Miura K, Ueshima H, Zhao L, Nicholson JK, Holmes E, Elliott P(PubMed)
(3) Antihypertensive effect of celery seed on rat blood pressure in chronic administration by Moghadam MH1, Imenshahidi M, Mohajeri SA.(PubMed)
(4) A Western dietary pattern is associated with higher blood pressure in Iranian adolescents by Hojhabrimanesh A1, Akhlaghi M1,2, Rahmani E2, Amanat S2, Atefi M2, Najafi M2, Hashemzadeh M2, Salehi S2, Faghih S. (PubMed)

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