Berries, apples, pears and wine all appropriate for the intestine and coronary heart, study finds

Dietary flavonoids, a class of chemicals showcase in vegetation, appear to accept a obvious be pleased on blood strain levels. Flavonoid-wealthy foods encompass apples, berries, pears, wine, tea, and dusky chocolate.

At the identical time, old study has indicated a hyperlink between the microorganisms in the intestine microbiome – which breaks down flavonoids – and cardiovascular illness. What has yet to make certain, on the opposite hand, is how all these aspects engage.

“To our recordsdata, to this level, no watch has without delay investigated the intestine microbiome that explains the associations between flavonoid subclass intakes, flavonoid-wealthy foods, and blood strain in a community-based mostly fully pattern,” ​well-liked the researchers in the watch.

The watch

The study, led by Aedín Cassidy, chair and professor in food regimen and preventive capsules at Queen’s University in Belfast’s Institute for World Meals Security, recruited 904 adults between the ages of 25 and 82 from Germany’s Population-Based fully mostly Recruitment for Genetics Be taught (PopGen) biobank.

Participants’ meals intake, intestine microbiome, and blood levels had been evaluated, as had been other scientific and molecular phenotyping at customary note-up examinations.

They self-reported on meals intake from the old three hundred and sixty five days, with the plot to calculate their intake of flavonoid-wealthy foods.

Researchers assessed the contributors’ intestine microbiome by extracting faecal micro organism DNA from stool samples. Blood strain levels had been moreover measured, and records collecting relating to contributors’ intercourse, age, smoking assign, treatment use, bodily exercise, family historical previous of coronary artery illness, assortment of on a typical basis energy, fibre consumed, and BMI.


Findings published that contributors who had the very ultimate intake of flavonoid-wealthy foods had lower systolic blood strain levels, in contrast to those with the lowest consumption of flavonoid-wealthy foods – a lot like berries, red wine, apples and pears.

Those identical contributors presenting with lower blood strain levels moreover had greater differ in their intestine microbiome.

Tremendously, as a lot as 15.2% of the association between flavonoid-wealthy foods and systolic blood strain would possibly perchance be defined by the differ in contributors’ intestine microbiome.

Concerning particular person meals intake, the researchers stumbled on that drinking 1.6 servings of berries per day develop into as soon as associated with a median low cost in systolic blood strain levels of 4.1mm Hf, and about 12% of the association develop into as soon as defined by intestine microbiome factors. Ingesting 2.8 glasses of red wine (125ml per glass) develop into as soon as associated with a median of 3.7 mm Hg lower systolic blood strain stage – 15% of that can also very effectively be defined by intestine microbiome.

“Our intestine microbiome performs a key just in metabolising flavonoids to give a enhance to their cardioprotective results, and this watch affords proof to indicate these blood strain-lowering results are achievable with straight forward adjustments to the on a typical basis food regimen,” ​Cassidy told the American Heart Association.

The lead researcher suggested future trials will accept to smooth survey at contributors in response to metabolic profile with the plot to extra precisely watch the roles of metabolism and the intestine microbiome in regulating the results of flavonoids on blood strain.

“A greater belief of the highly particular person variability of flavonoid metabolism would possibly per chance perchance completely showcase why some folks accept greater cardiovascular security advantages from flavonoid-wealthy foods than others.”

Supply: Hypertension (AHA)

‘Microbial differ and abundance of parabacteroides mediate the associations between increased intake of flavonoid-wealthy foods and lower blood strain’

Printed 23 August 2021

DOI: https://doi.org/10.1161/HYPERTENSIONAHA.121.17441

Authors: Amy Jennings, Manja Koch, Corinna Bang, Andrew Franke, Wolfgang Lieb, and Aedín Cassidy.

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