Vitamins C and E may lower blood pressure

A recent study has shown that vitamins C and E appear to have properties that lower blood pressure levels. In the study, rats were fed with foods that contain free radicals that are linked to chronic illnesses like heart disease. These rats displayed lower levels of nitric oxide and heightened blood pressure. However, when vitamins C and E were added to the rats diet, their blood pressure levels were lowered.

Vitamins C and E are antioxidants, compounds that neutralize cell-damaging free radicals. Antioxidants are powerful regulators of blood pressure and studies show that many types of antioxidants found in a diet rich in fruits and vegetables, could help ease high blood pressure. This is possibly due to the antioxidants ability to protect the nitric oxide in the body; nitric oxide being a molecule that relaxes blood vessels.

In order to confirm the antioxidants effect on nitric oxide, the investigators artificially raised the oxidization levels in the rats. Correspondingly, the levels of nitric oxide decreased and the blood pressure increased. The theory was backed up when the addition of vitamins C and E led to the increase of nitric oxide and a partial reduction in blood pressure.

Source: Hypertension July 2000;36:1-5.

We are still years away from fully understanding the mechanisms of antioxidants actions. It is interesting to note that the trend towards natural non-toxic compounds such as vitamin C and E are gaining clinical credibility. From a clinical perspective, there is little doubt that antioxidants do reduce blood pressure. Some other nutrients to consider include garlic, calcium, and magnesium.