Table of Contents
ISRN Hypertension
Volume 2013 (2013), Article ID 581651, 15 pages
http://dx.doi.org/10.5402/2013/581651
Review Article

Supplements and Foods with Potential Reduction of Blood Pressure in Prehypertensive and Hypertensive Subjects: A Systematic Review

1Department of Physical Education, Federal University of Paraíba, 58.051-900 João Pessoa, PB, Brazil
2Research Laboratory for Physical Training Applied to Performance and Health, Federal University of Paraíba, 58.051-900 João Pessoa, PB, Brazil
3Department of Nutrition, Federal University of Paraíba, 58.051-900 João Pessoa, PB, Brazil
4Instituição Federal University of Paraíba/Health Sciences Center Endereço: Campus I-Castelo Branco I, 58.051-900 João Pessoa, PB, Brazil

Received 25 January 2013; Accepted 18 February 2013

Academic Editors: Y. Iwashima, K. Karatzi, H. Komine, and A. A. Noorbala

Copyright © 2013 Aline de Freitas Brito et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Although the dietary approaches for stop hypertension (DASH) is well established and effective in reduction of blood pressure, in recent years, new scientific studies have indicated that specific food, nutrients isolated from foods, and even commercial food supplements are not covered by DASH. In this research, these nutrients were evaluated through a review using the databases of PubMed with the terms “dietary supplements and blood pressure” without a limit of date. Vitamins (C, D, and E) and minerals (potassium and copper) promote the greatest reductions in BP, around 7 to 14 mmHg for systolic blood pressure (SBP) and 4 to 5 mmHg for diastolic blood pressure (PAD). Antioxidants reduce SBP and DBP in 3 to 27 mmHg and 3 to 4 mmHg, respectively. Among the amino acids, only L-arginine was effective in promoting reduction of 20 and 15 mmHg for SBP and DBP, respectively. In food, the grape juice promoted the highest reductions in SBP and DBP, around 8 mmHg and 6 mmHg, respectively. Finally, for commercial supplements, the fermented milk product GAIOR, the grain salba, and fish oil promoted reductions of about 4,4; 6; and 5 mmHg and 3,4; 3; and 1 mmHg for SBP and DBP, respectively. Therefore, new nutrients, foods, and supplements can enrich the recommendations of the DASH.