A recent review of 29 different clinical trials has found that taking more vitamin C can help hypertension patients decrease their excessive blood pressure.
Researchers studied about 1,400 hypertension patients between the ages of 22 and 74 who took on average 500 milligrams of daily vitamin C supplements over an eight-week period. The amount was almost five times higher than what recommended by nutritionists for daily vitamin C intake of an adult person, said researchers of the Johns Hopkins School of Medicine, US.
According to the findings published in the American Journal of Clinical Nutrition, after almost 8 weeks the average systolic blood pressure (the higher reading) of the patients decreased by nearly 5 points while their diastolic pressure (the lower number) dropped by about 1.7 points.
“Our research suggests a modest blood pressure lowering effect with vitamin C supplementation,” said lead researcher Dr. Edgar “Pete” R. Miller III.
“But before we can recommend supplements as a treatment for high blood pressure, we really need more research to understand the implications of taking them,” he emphasized.
Eating fruits and vegetables rich in natural vitamin C such as kiwi, strawberries, citrus fruits, broccoli, bell peppers, parsley and cauliflower are tasty and healthy options which can have many benefits for patients.