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

Ditte Hobbs, Trevor George, Lisa Methven, Julie Lovegrove

Research output: Contribution to journalArticle

27 Citations (Scopus)

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).
Original languageEnglish
Pages (from-to)E194
JournalProceedings of the Nutrition Society
Volume70
Issue numberOCE4
DOIs
Publication statusPublished - 1 Jan 2011

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