To Your Health
February, 2011 (Vol. 05, Issue 02) |
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Where's the Watermelon?
Watermelon is a rich natural source of L-citrulline, a compound closely related to L-arginine, which is crucial to the formation of nitric oxide, which helps to widen blood vessels and thereby mediate blood pressure.
Arturo Figueroa, from Florida State University, and colleagues evaluated four men and five women, average age 54 years, with pre-hypertension (134/77 +/- 5/3 mmHg). Subjects were randomly assigned to six weeks of watermelon supplementation or placebo (a harmless substance participants believed was a watermelon supplement), followed by a four-week washout period and then crossover.
The team found that supplementation with 6 grams of L-citrulline from watermelon improved arterial function and lowered aortic blood pressure in all pre-hypertensive subjects. The researchers posit that L-citrulline supplementation (from watermelon) could lead to reduced doses of antihypertensive drugs being needed to control blood pressure, or could even prevent progression from pre-hypertension to hypertension.
Source: Figueroa A, et al. "Effects of Watermelon Supplementation on Aortic Blood Pressure and Wave Reflection in Individuals With Prehypertension: A Pilot Study." American Journal of Hypertension, July 8, 2010.
More Barley = Less Cholesterol
Previous studies have suggested that fiber can help reduce the risk of cardiovascular disease by lowering cholesterol and improving glucose tolerance. Barley is a food rich in beta glucans, a type of soluble fiber. Nancy Ames, from the Cereal Research Centre at Agriculture and Agri-Food Canada, and colleagues completed a meta-analysis of 11 studies, finding that barley and beta-glucan isolated from barley significantly lowered both total and low-density lipoprotein (LDL) cholesterol concentrations (the "bad" cholesterol). Observing that beta-glucan has unique characteristics relating to solubility and molecular weight, which may help it to confer its cholesterol-lowering properties, the team concluded: "Increased consumption of barely products should be considered as a dietary approach to reduce LDL cholesterol concentrations."
Source: AbuMweis SS, et al. "Beta-Glucan From Barley and Its Lipid-Lowering Capacity: a Meta-Analysis of Randomized, Controlled Trials." European Journal of Clinical Nutrition, Oct. 6, 2010.
Try a Little Coffee
Hypertension (high blood pressure) makes blood vessels less responsive to signals to expand, and the lower elasticity of the aorta serves as a significant predictor of cardiovascular events. Christina Chrysohoou, from the University of Athens (Greece), and colleagues analyzed coffee consumption patterns among 435 hypertensive individuals, ages 65 to 100, enrolled in a larger study involving the permanent inhabitants of Ikaria Island, where many residents reach 90 years of age and older. Compared to those who rarely drank coffee, moderate consumption (1-2 cups a day ) was associated with a lower prevalence of diabetes, lower prevalence of high cholesterol, lower body mass index, lower prevalence of cardiovascular disease, and higher values of aortic distensibility.
Source: Chrysohoou C, et al. "Moderate Coffee Consumption Improves Aortic Distensibility in Hypertensive Elderly Individuals: Ikaria Study" (Abstract #5233), presented at European Society of Cardiology 2010 Congress, Sept. 1, 2010.
Treat Yourself to Chocolate
Dark chocolate is rich in antioxidant compounds, particularly flavonoids, and previous studies have demonstrated the food's beneficial effects on blood pressure and endothelial function. Luc Djousse, from Harvard Medical School, and colleagues studied the effects of total chocolate intake on coronary heart disease. The team studied 4,970 men and women, ages 25 to 93, surveying for frequency of dark chocolate consumption and assessing for the onset of coronary heart disease.
