Red Wine Polyphenols Do Not Lower Peripheral or Central Blood Pressure in High Normal Blood Pressure and Hypertension

Red Wine Polyphenols Do Not Lower Peripheral or Central Blood Pressure in High Normal Blood Pressure and Hypertension

Por: Ilse P.G. Botden, Richard Draijer, Berend E. Westerhof, Joost H.W. Rutten, Janneke G. Langendonk, Eric J.G. Sijbrands, A.H. Jan Danser, Peter L. Zock y Anton H. van den Meiracker. American Journal of Hypertension (2012); 25 6, 718–723.

Epidemiological data suggest that modest red wine consumption may reduce cardiovascular disease risk. Red wine polyphenols improved human endothelial vascular function and reduced blood pressure (BP) in animal studies, but the results of human intervention studies investigating the effect of red wine polyphenols on BP are inconsistent. Intake of red wine polyphenols in two different dosages for 4 weeks did not decrease peripheral or central BP in subjects with a high normal or grade 1 hypertension.