British and German scientists revealed that the use of products rich in flavonoids has a positive effect on the level of blood pressure. This is explained by the influence of intestinal microbioma. An article by researchers has been published in the journal Hypertension.
Researchers from the Killek University together with colleagues from the University of Queens in Belfast analyzed data on food intake, intestinal microbiome and blood pressure level 904 of the Germans aged 25 to 82 years. The share of rich flavonoids – vegetable pigments – products in the diet was estimated on the basis of the analysis of the surveillance reporters about the number and frequency of consumption 112 of various products.
The composition of the intestinal microbioma is a set of all inhabiting the microbes in the organ – determined by the method of analyzing bacterial DNA from the stool. In the morning of the participants who woken up in the morning three times the blood pressure was measured with an interval of three minutes.
It turned out that the tested with the greatest taking rich flavonoids of food systolic blood pressure was lower, and the intestinal microbi is more diverse. Day consumption of 1.6 servings (128 grams) of berries was associated with an average decrease in blood pressure by 4.1 millimeters of mercury pillar, and 2.8 glasses (about 360 milliliters) of red wine – by 3.7 millimeters of mercury pillars. At the same time, up to 15 percent of this connection can be explained by the influence of a more diverse intestinal microbiome, emphasize scientists.