Bioactive compounds found in berries, especially blueberries, are shown to lower blood pressure and prevent hypertension, according to a study published in the American Journal of Clinical Nutrition.
The team of scientists followed nearly 200,000 people over a period of 14 years, assessing their intake of flavonoids from a variety of natural foods including apples, orange juice, blueberries, and strawberries. They found that the group consuming the highest amount of anthocyanins (found mainly in blueberries and strawberries in the U.S.) were 8% less likely to develop hypertension.
A more in-depth analysis showed that consumption of blueberries in particular conveyed the highest degree of protection against developing high blood pressure with a 10% lower incidence for those eating the fruit once a week.
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