Category Archives: Blood Pressure

Grapes and Blood Pressure

Posted on September 20, 2013 by Robert Barrington

t is becoming increasingly evident that antioxidants are able to favourably modulate high blood pressure. In particular, plant antioxidants such as the polyphenol class of compounds are able to cause blood pressure changes by increasing flow mediated dilation. For example, … Continue reading →

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Obesity and Hypertension: Fructose Again?

Posted on August 25, 2013 by Robert Barrington

eing overweight may significantly increase the risk of a number of diseases. In particular, individuals with a body mass index of over ~27 kg/m2 are at an increased risk of cardiovascular disease. The exact relationship between cardiovascular disease and obesity … Continue reading →

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Vitamin C Reduced Blood Pressure: More Evidence

Posted on August 11, 2013 by Robert Barrington

hat free radicals are implicated in the aetiology of hypertension is evidenced by the beneficial effects of increased dietary antioxidants on blood pressure. The exact reason why antioxidants are beneficial at reducing blood pressure is not known, but may relate … Continue reading →

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Calcium and Blood Pressure: Responders and Non-Responders

Posted on August 6, 2013 by Robert Barrington

he mainstream medical establishment is still fixated on the effects of dietary salt (sodium chloride) on blood pressure. However, evidence going back over three decades clearly shows that in normal healthy individuals salt does not cause an increase in blood … Continue reading →

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Can Fructose Increase Blood Pressure?

Posted on August 3, 2013 by Robert Barrington

ugar intake has increased considerably over the last century in Western nations. Increasingly the overconsumption of sugar is considered one of the major causative factors in the development of lifestyle diseases such as obesity, metabolic syndrome, diabetes and cardiovascular disease. … Continue reading →

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Red Wine: Gut Bacteria Modulator

Posted on June 8, 2013 by Robert Barrington

Red wine is difficult to study scientifically because it is a highly complex mixture of chemical compounds, that changes composition over time and which shows variety between different wine types. However, generally research investigating the effects of red wine have … Continue reading →

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Protein: Lowers Blood Pressure

Posted on May 17, 2013 by Robert Barrington

igh dietary protein intake is associated with weight loss. This is likely because protein dictates the gastric emptying rate, slowing the speed of digestion, which lowers the glycaemic effects of food. This may modulate blood glucose levels and improve the … Continue reading →

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So Long, and Thanks for All the Fish

Posted on May 7, 2013 by Robert Barrington

pidemiological studies suggest that consuming fish is associated with a decreased risk of cardiovascular disease. Fish may be protective of cardiovascular disease because of the long-chain fatty acids contained within it. Fish oil accumulates in the skin of some species … Continue reading →

Posted in Alpha Linolenic Acid, Arachidonic Acid, Blood Pressure, Cardiovascular Disease, Delta 5-desaturase, Delta 6-desaturase, Docosahexaenoic Acid, Docosanoids, Docosapentaenoic Acid, Eicosanoids, Eicosapentaenoic Acid, Essential Fatty Acids, Fish, Fish Oils | Tagged , | Comments Off on So Long, and Thanks for All the Fish

Vitamin C: Lowers Blood Pressure

Posted on May 2, 2013 by Robert Barrington

itamin C (here) is an essential water soluble vitamin that is best known for its role as an antioxidant. Present in high concentrations in fruits, particularly citrus, vitamin C is known to suppress free radical induced tissue damage through its … Continue reading →

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Magnesium and Stroke

Posted on February 8, 2013 by Robert Barrington

Evidence suggests that large numbers of individuals in Western nations do not obtain sufficient magnesium in their diets. This is concerning because magnesium has been shown to play a beneficial role in maintaining the correct function of the cardiovascular system. … Continue reading →

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