Nutrients reduce stroke, lower blood pressure
Resveratrol reduced chances of second stroke
People who have had a stroke are more likely to have another, compared to those who’ve never had one. In this study, 228 men and women who had a first stroke within the last year continued on standard medical treatment and physical therapy. Some participants added 100 mg or 200 mg of resveratrol per day.
After one year, while there were no changes for those not taking resveratrol, those taking either dose of resveratrol saw systolic blood pressure decline by 5 to 6 percent, to about 139.5 mmHg, and diastolic blood pressure decline 3 to 5 percent, to about 85 mmHg.
Both resveratrol groups also saw greater declines in LDL, the “bad” cholesterol, and in triglycerides; while HDL, the “good” cholesterol increased more. For those with diabetes, fasting blood sugar declined 5 to 6 percent, to about 134 mg per deciliter of blood (mg/dl), for both resveratrol groups, but less than 2 percent, to about 141 mg/dl, for the non-resveratrol group.
Omega-3s lower blood pressure
Doctors measured levels of omega-3s circulating in whole blood, called the Omega-3 Index, in 2,036 healthy young adults with normal blood pressure and weight.
Compared to those with the lowest circulating levels of omega-3s, those with the highest Omega-3 Index scores had systolic blood pressure 4 mmHg lower on average, and diastolic blood pressure 2 mmHg lower.
Discussing the findings, doctors said controlling blood pressure is a key factor in living a healthy, long life, and that ensuring good omega-3 levels early in life, even in those without high blood pressure, may be beneficial for healthy aging in the population at large.