Fruit and Vegetable Polyphenol Consumption Decreases Blood

Chapter 26

Downloaded by OHIO STATE UNIV LIBRARIES on May 21, 2012 | http://pubs.acs.org Publication Date (Web): March 6, 2012 | doi: 10.1021/bk-2012-1093.ch026

Fruit and Vegetable Polyphenol Consumption Decreases Blood Pressure Rosa-Maria Lamuela-Raventos,*,1,2 Alexander Medina-Remón,1,2 Anna Tresserra-Rimbau,1,2 and Ramón Estruch2,3 1Nutrition

and Food Science Department, XaRTA, INSA. Pharmacy School, University of Barcelona, Barcelona, Spain 2CIBER CB06/03 Fisiopatología de la Obesidad y la Nutrición, (CIBEROBN) and RETICS RD06/0045/0003, Instituto de Salud Carlos III, Spain 3Department of Internal Medicine, Hospital Clinic, IDIBAPS, University of Barcelona, Spain *E-mail: [email protected]. Telephone: +34-934034843. Fax +34-934035931

Hypertension is one of the main cardiovascular risk factors, modifiable by diet. On the other hand, an inverse association between risk for cardiovascular disease and consumption of polyphenol-rich foods has been found in several epidemiologic studies. The aim of the current study was to evaluate the usefulness of total polyphenols excreted in urine as a new biomarker of total polyphenols intake and to correlate it with blood pressure (BP) and the prevalence of hypertension in a large cohort of high-risk subjects included in the PREDIMED trial. Participants in the highest quartile of urinary total polyphenols excreted had a 36% reduced prevalence of hypertension compared to those in the lowest quartile. In addition, systolic and diastolic BP were inversely associated with urinary total polyphenols excreted after adjustment for potential confounders (P