For people with mild high blood pressure, a new study published in the European Journal of Preventive Cardiology suggests that consuming tomatoes may help control the condition.
The study involved 7,056 people, 82.5% of whom had high blood pressure. Based on their daily tomato consumption, they were divided into four groups: less than 44 grams/day, 44 to 82 grams/day, 82 to 110 grams/day, and more than 110 grams/day.
Research results show that people without high blood pressure who eat a lot of tomatoes or tomato-based foods have a 36% lower risk of developing high blood pressure, compared with those who eat less than 44 grams of tomatoes/day.
In people who already have high blood pressure, especially those with stage 1 hypertension, moderate tomato consumption has been shown to lower blood pressure.
Moderate consumption of tomatoes will help reduce blood pressure
How do tomatoes affect blood pressure?
Tomatoes contain lycopene and potassium - compounds that can protect the body from high blood pressure.
"Lycopene is the most abundant carotenoid in tomatoes. It not only reduces angiotensin-converting enzyme, but also promotes nitric oxide production in the vascular endothelium, which helps lower blood pressure and improve blood flow," said study co-author Dr. Rosa María Lamuela-Raventós.
Meanwhile, according to experts, potassium helps balance sodium levels, regulate water balance and support lowering blood pressure.
Fresh Tomatoes vs. Cooked Tomatoes: Which Is Better?
Dr Lamuela-Raventós believes that tomatoes have more health benefits when cooked.
“I believe that future clinical studies should consider tomato preparation and home cooking techniques, as the absorption of carotenoids and other antioxidants (such as polyphenols) increases when tomatoes are cooked,” said Lamuela-Raventós.
In addition, experts also note that, in addition to tomatoes, there are many other fruits and vegetables that also have the effect of lowering blood pressure. Among them, beets and artichokes are high sources of potassium, red bell peppers and watermelon are high in lycopene.
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