Phytochemicals and Hypertension

Abstract

Context: Hypertension is defined as systolic blood pressure above 140 mmHg or diastolic blood pressure greater than 90 mmHg or both. Hypertension can be controlled by diet containing an adequate amount of phytochemicals. Evidence Acquisition: The article is based on non-systematic literature searches in PubMed, Ovid and ScienceDirect. Results: Hypertension is one of the major chronic diseases, which can affect people around the world. Today's DASH diet (dietary approach to stop hypertension) is used to reduce and control blood pressure. The diet containing plenty of fruits, vegetables, nuts and whole grains including nutrients such as vitamins and minerals and non-nutrient elements is called phytochemical. Phytochemicals are materials at very low concentrations, which affect the expression of many genes, including transcription factors AP-1, NF-KappaB, SREBPs, PPARs and their cellular metabolism and gene regulation; also have antioxidant properties and antihypertensive effects. Moreover, increased intake of phytochemicals is associated with decreased mortality rate from cardiovascular diseases, stroke and injuries secondary to hypertension. Possible mechanisms of action of phytochemicals to reduce blood pressure include inhibition of angiotensin-converting enzyme and inactivation bradikinin and regulation of bioavailability of nitrous oxide. Conclusions: In conclusion, based on the results, increased intake of phytochemicals in daily diet is associated with decreased risk of mortality from coronary heart disease, stroke and injuries secondary to hypertension.