By Kyle J. Norton
Carrots may have a profound and positive effect on reduced risk and treatment of hypertension, some scientists suggested.
Hypertension is a common syndrome characterized by abnormally high blood pressure.
High blood pressure (HBP or hypertension) induced narrowing and blocking of blood vessels were associated with an increased risk of developing heart failure.
Truly, in hypertensive individuals, the heart must work harder to pump and circulate the blood to the entire body.
Prolonged and unchecked high blood pressure can increase the force of the blood pushing against the artery walls, leading to a substantial risk of heart attack and stroke.
Usually, high blood pressure has no signs or symptoms, if your blood pressure is persistently high, you must check with your family doctors for preventive pressure.
In some cases, medication may prescribe by your doctor, if your blood pressure is 160/100 or higher.
The exacted causes of high blood pressure are unknown. However, some researchers suggested that an unhealthy lifestyle and diet and physical inactivities are the major contributors to the onset of the syndrome.
Carrot, a root vegetable with an orange color is a subspecies of Daucus carota, belongings to the family Apiaceae, native to Asian and Europe.
Epidemiological studies strongly suggested that increased fruit and vegetable intake daily and regularly is associated with lower blood pressure.
However, according to the searching of the medical literature databases, most studies were found to engage in short-term intervention.
Therefore, a long-term study with a large example size study to reaffirm the possibility is necessary.
In a prospective study to examine the independent association of whole fruit (excluding juices) and vegetable intake, as well as the change in consumption of whole fruits and vegetables, with incident hypertension in 3 sizeable longitudinal cohort studies: Nurses' Health Study (n=62 175), Nurses' Health Study II (n=88 475), and Health Professionals Follow-up Study (n=36 803) conducted by the joint investigation led by the Brigham and Women's Hospital and Harvard Medical School, researchers found that
* The risk of high blood pressure in compared participants who consumed ≤4 servings/week, and those whose intake ≥4 servings/day were 0.92 for total whole fruit intake and 0.95 for total vegetable intake.
Blood pressure of fruits intake participants displayed a much lower pooled hazard ratio, compared to the same volume of vegetables.
* In compared to participants who did not increase their fruit or vegetable consumption, the pooled hazard ratios for those whose intake increased by ≥7 servings/week were 0.94(0.90-0.97) for total whole fruit intake and 0.98(0.94-1.01) for a total vegetable.
Further differentiation of all fruits and vegetable intake by participants scientists surprisingly found that only consumption levels of ≥4 servings/week, in numbers of specific vegetables, were associated with lower hypertension risk compared to whole fruits.
Dr. Borgi L the lead author, after taking into account other confounders, said, " greater long-term intake and increased consumption of whole fruits may reduce the risk of developing hypertension".
These results indicated that only daily and regular and increased intake of fruits and certain vegetables may reduce the risk of hypertension in the longer-term.
In the investigation of the dried purple carrot effect in reduced risk of hypertension in obese individuals, researchers at The University of Queensland conducted a study containing 16 males (aged 53.1 ± 7.6 years with a mean BMI of 32.8 ± 4.6 kg/m(2)) with normal lipid and inflammatory markers.
Application of 118.5 mg/day of anthocyanins and 259.2 mg/day of phenolic acids for 4 weeks to participants showed a statistically insignificant change in hypertension.
However, sub-sequenced study with anthocyanins, phenolic acids, and carotenoids, the predominant phytochemicals isolated from purple carrots in hypertensive rats induced by a high-fat diet, researchers found
* Rat fed with high-fat diet developed an elevated hypertension
* Rat fed with a high-fat diet with an injection of whole-food purple carrot juice showed a significantly reduced blood pressure compared to the untreated group.
Compared to isolated phytochemicals researchers suggested that not all bioactive compounds exert a protective effect against the onset of hypertension, it is likely that the anthocyanins are responsible for the antioxidant activity in inhibited excessive reactive oxygen species (ROS) iN initiation and exacerbated hypertension.
The findings suggested that whole food carrot may be considered as functional food in reduced risk of hypertension if it is taken daily and regularly over a long term period.
Therefore, people who want to optimize their blood pressure level may want to add some portions of carrots to their diet.
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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 blog, self-growth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com 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 the international journal Pharma and Bioscience, ISSN 0975-6299.
Sources
(1) Fruit and Vegetable Consumption and the Incidence of Hypertension in Three Prospective Cohort Studies by Borgi L1, Muraki I2, Satija A2, Willett WC2, Rimm EB2, Forman JP2.(PubMed)
(2) A randomized, double-blind, placebo-controlled trial of the effect of dried purple carrot on body mass, lipids, blood pressure, body composition, and inflammatory markers in overweight and obese adults: the QUENCH trial BY Wright OR1, Netzel GA, Sakzewski AR. (PubMed)
(3) Comparison of purple carrot juice and β-carotene in a high-carbohydrate, high-fat diet-fed rat model of the metabolic syndrome by Poudyal H1, Panchal S, Brown L.(PubMed)
(4) Natural Antioxidants and Hypertension: Promise and Challenges by Tinoy J. Kizhakekuttu, MD and Michael E. Widlansky, MD, MPH (PMC)
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