In a new study, researchers found that eating 200g of blueberries every day for a month can lead to an improvement in blood vessel function and a decrease in systolic blood pressure in healthy people
The research was conducted by a team from King’s College London.
The team tested 40 healthy volunteers for one month. They were randomly given either a drink containing 200g of blueberries, or a matched control drink daily.
The team monitored chemicals in volunteers’ blood and urine as well as their blood pressure and flow-mediated dilation of the brachial artery.
It is a measure of how the artery widens when blood flow increases, which is considered a sensitive biomarker of cardiovascular disease risk.
After that, the researchers compared the effects of a blueberry drink with those of purified anthocyanins, a type of phytochemical responsible for the blue, red, pink and purple color of some fruits and vegetables such as berries and red grapes.
They also compared this with control drinks containing either similar levels of fiber, mineral or vitamins found in blueberries.
They found that the effects on blood vessel function started two hours after consumption of the blueberry drinks and were sustained for one month even after an overnight fast.
Over the course of the month, blood pressure was reduced by 5mmHg. This is similar to what is commonly seen in studies using blood pressure-lowering drugs.
The drinks containing purified anthocyanins led to improvements in endothelial function.
Endothelial cells act as a barrier between the blood or lymph and the surrounding body tissue, as well as playing key roles in blood clotting and regulating blood pressure.
On the contrary, neither the control drink, the control with fiber or the control with minerals and vitamins had a strong effect on blood vessel functions.
The team says if the changes in blood vessel function after eating blueberries every day could be sustained for a person’s whole life, it could reduce their risk of developing the cardiovascular disease by up to 20%.
The lead author of the study is Dr. Ana Rodriguez-Mateos from the Department of Nutritional Sciences at King’s College London.
The study is published in the Journal of Gerontology Series A.
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