Flavonoids extracted and in foods: Role in hypertension prevention and treatment

Cynthia Mlakar, Katrina Simpson, Ronald R Watson

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

This chapter addresses the possible role of flavonoids in the prevention and treatment of hypertension. It begins with a concise description and the probable causes of hypertension. Comorbidity rates, as well as the resultant widespread financial impacts on the health system associated with hypertension, are mentioned. Current medical antihypertensive treatments are briefly summarized, along with the side effects considered partially responsible for patient noncompliance with therapies. Dietary suggestions and alternative herbal remedies are reviewed, leading into a discussion of flavonoids — plant substances gaining popularity for their prevention and remedial effects on a variety of diseases and ailments. Studies of the blood pressure lowering effects of flavonoid ingestion are cited.

Original languageEnglish (US)
Title of host publicationNutrition and Heart Disease
Subtitle of host publicationCausation and Prevention
PublisherCRC Press
Pages157-179
Number of pages23
ISBN (Electronic)9780203507629
ISBN (Print)9780849316746
StatePublished - Jan 1 2003

ASJC Scopus subject areas

  • Medicine(all)

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    Mlakar, C., Simpson, K., & Watson, R. R. (2003). Flavonoids extracted and in foods: Role in hypertension prevention and treatment. In Nutrition and Heart Disease: Causation and Prevention (pp. 157-179). CRC Press.