To reduce your risk of high blood pressure, eat vegetables like broccoli, cabbage and cauliflower most days of the week, say the study’s authors. — dpa
FOR those who still need to be told to get their five-a-day in, Australian scientists have figured out that vegetables such as broccoli, cabbage, cauliflower and kale are not only sources of vitamins, antioxidants and fibre, but they also reduce blood pressure and are far better at doing so than other vegetables.
According to a team of researchers at Edith Cowan University (ECU), regular eating ”resulted in a significant reduction in blood pressure,” exceeding the reduction found among people who ate four ”serves” a day of root and squash vegetables such as carrot, sweet potato and pumpkin.
Broccoli, cabbage, cauliflower and kale are cruciferous vegetables, a group that includes sprout, turnip, rocket, bok choi, radishes and some mustards.
”Compounds called glucosinolates, which are found almost exclusively in cruciferous vegetables, have been shown to lower blood pressure in animals, but evidence in humans has thus far been limited,” said ECU’s Emma Connolly.
In a paper published by the journal BMC Medicine, the team said the vegetable family is a source of “several other components that likely provide additional benefits in lowering blood pressure e.g. nitrate and vitamin K.”
”If people can increase their intake of this group of vegetables, they will receive more bang for their buck in terms of lowering blood pressure and reducing the subsequent risk of developing heart disease later in life,” said Lauren Blekkenhorst, another ECU researcher.” – dpa
