Beetroot enriched bread consumption reduces blood pressure in normotensive males: a pilot study

Hobbs, Ditte, George, Trevor, Methven, Lisa and Lovegrove, Julie (2011) Beetroot enriched bread consumption reduces blood pressure in normotensive males: a pilot study. Proceedings of the Nutrition Society, 70 (OCE4). E194. ISSN 0029-6651

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Official URL: http://dx.doi.org/10.1017/S002966511100245X

Abstract

High blood pressure (BP) or hypertension (BP>140/90 mmHg) is an independent risk factor for CVD. Individuals with uncontrolled hypertension pose a 3-fold higher risk of developing CVD compared with normotensives. Vegetables, particularly green leafy and beetroot are abundant in nitrate (NO3−), which after ingestion can be reduced to nitrite (NO2−) by oral bacteria, and further to the vasodilator nitric oxide (NO) endogenously. Beetroot juice (500 ml) has been shown to lower systolic BP (SBP) by 10 mmHg in healthy individuals. A pilot study was designed to investigate the effects of enriching bread with two different varieties of beetroot on 24 h ambulatory BP (ABP).

Item Type: Article
Subjects: B400 Nutrition
D600 Food and Beverage studies
Department: Faculties > Health and Life Sciences > Applied Sciences
Depositing User: Paul Burns
Date Deposited: 07 Nov 2014 10:16
Last Modified: 24 Oct 2017 11:26
URI: http://nrl.northumbria.ac.uk/id/eprint/17981

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