Image: Chokeberries improve mildly elevated blood pressure

(Natural News) A study published in the journal Nutrition Research found that consumption of chokeberries (Aronia Mitschurinii) can lower blood pressure and reduce inflammation in people with elevated blood pressure. In the study, researchers from Finland looked at the effects of chokeberries on the health of people with untreated mild hypertension.

  • Earlier studies have shown that eating chokeberries may improve cardiovascular disease risk factors.
  • In the current study, the researchers hypothesized that chokeberries may improve blood pressure, low-grade inflammation, lipids, blood glucose, and platelet aggregation in people with untreated mild hypertension.
  • The researchers enrolled 38 participants in a study in which they consumed 300 milliliters (mL) cold-pressed 100 percent chokeberry juice and three grams (g) oven-dried chokeberry powder, or matched placebo products in a random order every day for eight weeks each with no washout period.
  • The daily portion of chokeberry products was prepared from about 336 g of fresh chokeberries.
  • The results showed that the participants’ urinary excretion of various polyphenols and their metabolites increased during the chokeberry consumption, which indicates good compliance.
  • Consumption of chokeberries reduced daytime blood pressure and low-grade inflammation.
  • Moreover, consumption of chokeberries led to reductions in diastolic and systolic blood pressure.
  • It also led to a decrease in markers of inflammation. However, the treatment did not affect serum lipids, lipoproteins, glucose, and platelet aggregation.

In conclusion, these findings suggest that consumption of chokeberries can improve blood pressure and inflammation in people with mildly elevated blood pressure.

Visit Fruits.news to learn more about fruits that help improve blood pressure levels.

Journal Reference:

Loo BM, Erlund I, Koli R, Puukka P, Hellstrom J, Wahala K, Mattila P, Jula A. CONSUMPTION OF CHOKEBERRY (ARONIA MITSCHURINII) PRODUCTS MODESTLY LOWERED BLOOD PRESSURE AND REDUCED LOW-GRADE INFLAMMATION IN PATIENTS WITH MILDLY ELEVATED BLOOD PRESSURE. Nutrition Research. November 2016; 36(11): 1222-1230. DOI: 10.1016/j.nutres.2016.09.005


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