The joint action of garlic and vitamin C might influence the decrease of blood pressure
Despite studies, never will have noticed the effect of the antioxidant vitamin C on hypertension agent. However, a pilot study from Cornell University (New York) has opened a new hypothesis that associated vitamin C with stock angioproliferative (formation of new capillaries) of garlic to reduce blood pressure. It’s a small study, but which opens possibilities for new avenues of research.
He is a small, discreet study, but its conclusions may not be more striking. Garlic and citrus, whose weight to the kilo remains well below the cheapest of antihypertensives, could exercise hypotension safely and effectively. The study comes from Cornell University (New York) and appears in the journal Nutrition Research, signed by Adam and Shaker Mousa researchers.
The authors recruited only six patients with moderately elevated blood pressure (140/90 mmHg) and assigned a treatment with placebo for 10 days. Subsequently they were subjected them progressively to 10 days with vitamin C, 10 days more with garlic tablets and 10 others with the combination of these last two options.
Vitamin C did not by itself alone no hypotensive effect, the garlic only improved systolic profile and only the combination got a stable remission to average values of 120/80 mmHg (normotension). Interestingly, interrupt the treatment of garlic more vitamin C, pressure returned to climb to basal values of the test. The Mousa show very cautious in the conclusions of this pilot study, but provide very concrete clues about his reasoning. Garlic acts by stimulating endothelial relaxing function with a release of nitric oxide (NO) in the interior of blood vessels, while vitamin C would intervene by eliminating the free radicals of oxygen.
If there is something better to decrease hypertension is to avoid that this takes place. Firstly, it is desirable to reduce the salt intake in the diet. This is caustic, and the water stagnates in the body to neutralize the acidic effects of salt. The retention of the water contributes to an increase in blood pressure.
Magnesium and potassium help arteries relax, while sodium acts in reverse and collapses them. Increasing dietary magnesium and potassium causes an ionic balance. Also the lack of selenium has been linked to the risk of high blood pressure.
A controversial benefit
The best remedy to decrease hypertension is to avoid that this occurs, for example, by reducing salt in the diet.
Since time immemorial, the cardiovascular virtues of garlic have taken into consideration, yet carry out scientific well-designed studies to demonstrate such benefits. On the other hand, medical researchers put more expectations on vitamin C. In the 1990s, U.S. scientists postulated that the regular consumption of vitamin C (500 mg/day) descended the blood pressure of hypertensive individuals in at least one 10%. Still making clear that vitamin C could never act as a substitute for antihypertensive treatment, it was considered that he could act as a good adjuvant.
A group of researchers led by Kenny Jialal (University of Texas) arrived to recruit 40 patients with mild or moderate hypertension and divided them into two groups. Half swallowed 500 mg/day of vitamin C, while the other half was treated with placebo. After a month, the average pressure of the patients who took vitamin C had dropped 9.1%; While the band placebo had done so by 2.7%. Both groups not interrupted at any moment the antihypertensive prescription prior to the study medication.
Shortly after it was found the potential of vitamin C as an antioxidant agent and speculated that its anti-oxidation was the cause of the observed benefit. Large studies began to include subestudios with antioxidants to check its effect on high blood pressure, but the results were somewhat disappointing. Even vitamin E, antioxidant also, showed more effective than C without going to justify the inclusion of these vitamins as interveners specifically designed for antihypertensive treatment at any time.
The pilot study of the Mousa, however, opens a new hypothesis, Association of a capable antioxidant like vitamin C with a release agent of protective and nitric oxide endothelial function as garlic