Chapter 75 - Polyphenol Consumption and Blood Pressure

Abstract

Hypertension is a major public health problem, and a leading cause of premature death and disability in both developed and developing countries, affecting one-quarter of the world’s adult population. It is also one of the main cardiovascular risk factors in the elderly. The first steps for the management of hypertension involve following a healthy diet, and modifying lifestyle, including smoking cessation, moderate alcohol consumption, sodium intake restriction, weight reduction, and regular physical activity. Several observational and intervention studies have found an inverse association between the risk of cardiovascular disease and the consumption of polyphenol-rich foods and beverages such as cocoa, fruit and vegetables, tea, virgin olive oil, and wine. This paper reviews the recent clinical and epidemiological studies on the relationship between polyphenol intake and blood pressure, as well as the plausible mechanisms of action for a cardioprotective role of polyphenols. We describe how the vasoprotective effect of dietary polyphenols has been related to their ability to increase endothelial synthesis of nitric oxide and endothelium-derived hyperpolarizing factor-mediated responses.