Abstract
Hypertension is an urgent and increasingly prevalent issue in global public health. Its regulation through diet has become a crucial focus. Dietary Omega-3 and SCFA have demonstrated multiple health benefits, including the blood pressure management. This article delves into their effects and mechanism on hypertension in humans. Epidemiological and clinical studies provide empirical support for the assertion that the intake of PUFA is correlated with reduced cardiovascular mortality. This reduction is achieved through various mechanisms, such as control of cellular metabolic pathways, alteration of gene transcription patterns, and favorable effects on control of blood pressure and lipid. Furthermore, this article also analyzed the effects of SCFA on hypertension. The utilization of dietary fiber by intestinal flora resulting in the synthesis of several SCFAs which subsequently influence hypertension. Additionally, a correlation exists between hypertension and gut microbiota composition, with significant variations observed in the gut microbiota composition among spontaneously hypertensive groups.
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