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 language | English |
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Pages (from-to) | E194 |
Journal | Proceedings of the Nutrition Society |
Volume | 70 |
Issue number | OCE4 |
DOIs | |
Publication status | Published - 1 Jan 2011 |