Food consumption by degree of processing is associated with nocturnal dipping and blood pressure variability: The ELSA-Brasil study

Ribeiro., Jéssica Benatti; Hermsdorff., Helen Hermana Miranda; Fonseca., Maria de Jesus Mendes da; Molina., Maria del Carmen Bisi; Griep., Rosane Harter; Juvanhol, Leidjaira Lopes

doi:10.1016/j.numecd.2023.02.007

Cited by 2 publications

(1 citation statement)

References 51 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Possible links between UPFs and HTN have recently gained attention. There has been research on the relationship between UPF intake and HTN; however, the results are conflicting (Ribeiro et al., 2023). Therefore, it is crucial to comprehend how the use of UPFs affects HTN entirely.…”

Section: Ultra‐processed Food (Upf)mentioning

confidence: 99%

Potential of Allium sativum in blood pressure control involves signaling pathways: A narrative review

et al. 2023

View full text Add to dashboard Cite

The use of food products and functional foods to manage and treat several health conditions is expanding globally. Garlic (Allium sativum) consumption is commonly used for its potential therapeutic functions in numerous cardiometabolic disorders, including hypertension. The proposed blood pressure–reducing effects of garlic after its consumption influence several metabolic pathways, resulting in potentially beneficial health outcomes. The first postulated mechanism is nitric oxide (NO) activation, leading to vasodilation. Furthermore, garlic consumption was also shown to promote vasodilation by suppressing the renin–angiotensin–aldosterone system (RAAS) and the formation of prostaglandins, suppressing angiotensin‐converting enzyme activity. The mechanism of garlic‐related vasodilation is related to its high sulfur‐containing content associated with forming hydrogen sulfides (H2S). The H2S binds to and activates vascular ATP‐sensitive potassium channels (kATP), leading to hyperpolarization, which induces vasodilation. This review summarizes garlic's features and the mechanical paths that could contribute to blood pressure control.

show abstract

Section: Ultra‐processed Food (Upf)mentioning

confidence: 99%