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Christerson, Martina, 2016. Anthocyanins and their effects on blood pressure. First cycle, G2E. Uppsala: SLU, Dept. of Food Science

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Abstract

Flavonoids, naturally occurring secondary metabolites in plants, have been associated with positive effects on high blood pressure (hypertension) which is one of the most important risk factors for cardiovascular disease. Anthocyanins, a subgroup of flavonoids, have in more recent years gained particular attention for its effects on blood pressure.
The aim of this literature review was to investigate the scientific evidence for potential beneficial effects of anthocyanins on hypertension and identify possible mechanisms for such effects.
Long term epidemiological studies indicate that anthocyanins do have positive effects on blood pressure as well as maintaining normal vascular function. Several randomized controlled trials (RCTs) have also observed beneficial effects of anthocyanins but there are also several studies which have not observed any effects at all. Mechanistic animal studies indicate that vaso-relaxing properties from the anthocyanins may be responsible for the effects on blood pressure through the upregulation of nitric oxide synthesis, (NOS).
In conclusion, some studies indicate positive effects on blood pressure owed to anthocyanins, but more studies are needed to prove cause-effect. The observed vaso-relaxing effects are most likely due to the activity of NO which seem to be influenced by the metabolites derived from anthocyanins.

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Flavonoider, naturligt förekommande sekundära metaboliter hos växter, har visat sig ha positiva effekter på högt blodtryck (hypertoni), en av de viktigaste riskfaktorerna för kardiovaskulära sjukdomar. Effekterna har särskilt kopplats till en undergrupp av flavonoiderna; antocyaniner.
Syftet med denna litteraturstudie var att undersöka om antocyaniner har positiva effekter på hypertoni och vilka mekanismer som kan ligga bakom effekterna.
Epidemiologiska långtidsstudier har ofta påvisat positiva effekter av antocyaniner på blodtryck och kärlfunktion, men kausalitet kan ej säkerställas genom denna typ av studier. Flera randomiserade, kontrollerade studier har påvisat positiva effekter medan andra studier inte uppvisat några effekter alls. Mekanistiska djurstudier ger stöd för att effekterna beror på en ökad produktion av kväveoxid syntas.
Sammanfattningsvis visar sammanställningen att det finns studier som observerat blodtryckssänkande effekter av antocyaniner, men att fler studier behövs för att säkerställa kausalitet. Mycket tyder på att observerade vasorelaxerande effekter beror på aktivitet från NO som kan påverkas positivt av antocyaninmetabolitet.

Main title:Anthocyanins and their effects on blood pressure
Authors:Christerson, Martina
Supervisor:Landberg, Rikard
Examiner:Dimberg, Lena
Series:Publikation / Sveriges lantbruksuniversitet, Institutionen för livsmedelsvetenskap
Volume/Sequential designation:439
Year of Publication:2016
Level and depth descriptor:First cycle, G2E
Student's programme affiliation:NY002 Agricultural Programme - Food Science 270 HEC
Department:(NL, NJ) > Dept. of Food Science
Keywords:anthocyanidins, anthocyanins, cardiovascular health, hypertension, blood pressure, NO
URN:NBN:urn:nbn:se:slu:epsilon-s-5801
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-s-5801
Subjects:Physiology of human nutrition
Language:English
Deposited On:09 Sep 2016 11:25
Metadata Last Modified:09 Sep 2016 11:25

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