New research, conducted at the Northumbria University, Newcastle, has revealed that drinking tart Montmorency cherry juice significantly reduces high blood pressure at a level comparable to that achieved by medication.
The findings, which were published in The American Journal of Clinical Nutrition Wednesday 4 May, found that men with early signs of hypertension - more commonly known as high blood pressure - saw a 7% reduction in blood pressure after drinking Montmorency cherry concentrate when compared to drinking a fruit-flavoured cordial.
This reduction is comparable to the level achieved by anti-hypertensive medication.
High blood pressure affects over five million people in England. Researchers from Northumbria University's Department of Sport, Exercise and Rehabilitation worked with fifteen participants who were displaying early hypertension with blood pressure readings of at least 130/90 mmHg, meaning they were at higher risk of experiencing cardiovascular related problems.
They were told that the study was to investigate the effect of a fruit juice on vascular function and were given either 60ml of a Montmorency cherry concentrate or the same amount of a commercially available fruit-flavoured cordial.
Blood pressure and blood samples were taken before the cherry concentrate was consumed and blood pressure was measured on an hourly basis thereafter. Blood samples and a series of other cardiovascular screening tests were taken again on a regular basis over the following eight hours.
The researchers found that the participants who were given the cherry concentrate saw a peak reduction in their blood pressure of 7 mmHg in the three hours after consuming the drink.
Past studies have shown that a reduction of between 5-6 mmHg over a sustained period has been associated with a 38% reduced risk of stroke and 23% reduced risk of coronary heart disease.
Interestingly, those participants with blood pressure levels at the higher end of the scale saw the most benefit.
The greatest improvement in systolic blood pressure occurred when the phenolic acids, protocatechuic and vanillic, within the cherry concentrate reached their peak levels in the plasma. The researchers believe that these particular compounds are, at least in part, responsible for the reduction.
In recent years Northumbria University has undertaken a number of studies into the health benefits of tart Montmorency cherry concentrate. Northumbria researchers have found that drinking the concentrate improves the quality and quantity of sleep. It also significantly reduces the symptoms associated with the painful condition of gout and enhances the recovery of muscle function after intense exercise, probably thanks to its anti-inflammatory and anti-oxidative properties.
Source: eurekalert.org
