Ameliorative effects of antioxidants on hypertension

Mahmoud Rafieian-Kopaei, Mahmoud Bahmani, Samaneh Khodadadi, Mitra Moradi, Marzieh Kafeshani

Abstract


Abstract

Prevention and management of hypertension are the universal public health challenges. It has been revealed that many dietary components may contribute to cardiovascular morbidity and mortality. There has been an expanded focus on ascertaining these natural components of foods, describing their physiological activities and mechanisms of actions.The main bioactive components of herbal plants and foods are polyphenols, vitamins, catechins, anthocyanins, phenolic acids, polyphenols, tannins, polysaccharides, fiber, saponins, sterols, and minerals. They may reduce blood pressure by different mechanisms such as antioxidant, angiotensin  converting enzyme (ACE) inhibition effect, vasodilatory and Ca2+ channel blocking properties. These functional natural components may provide new therapeutic approach for hypertension management, and contribute to a healthy cardiovascular population. The present review summarizes the antihypertensive micronutrients, food bioactive components, and herbal plants as well as related physiological mechanisms to suppress the high blood pressure in humans.

 

Core tip

Prevention and management of hypertension are the universal public health
challenges. The present review summarizes the antihypertensive micronutrients, food bioactive components, and herbal plants as well as related physiological mechanisms to suppress the high blood pressure in
humans.

 

Citation

Rafieian-Kopaei M, Bahmani M, Khodadadi S, Moradi M, Kafeshani M. Ameliorative effects of antioxidants on hypertension. Ann Res Antioxid. 2016;1(2):e17.

 


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