In a randomised controlled crossover trial, experts from Edith Cowan University (ECU) found that eating four portions of cruciferous vegetables per day can significantly reduce the drop in blood pressure compared to eating four portions of root vegetables and cucurbitaceous vegetables (carrots, potatoes, sweet potatoes, squash). The results of this study were published in BMC Medicine.
Scientists have found that glucosinolates, compounds found in almost all cruciferous vegetables, lower blood pressure in animals, but data on their effects in humans is limited.
Cruciferous vegetables also contain other compounds that play a role in lowering blood pressure, such as vitamin K and nitrates.
The difference in blood pressure reduction was ultimately 2.5 mm Hg. Art. When consuming cruciferous vegetables compared to other foods. However, the participants’ basic diet and lifestyle remained unchanged throughout the study. This reduction in blood pressure can reduce your risk of heart attack or stroke by about 5%.
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Source: Ferra
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