Linked Life Data

19422223

Source:http://linkedlifedata.com/resource/pubmed/id/19422223

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
11
pubmed:dateCreated
2009-6-3
pubmed:abstractText
Epidemiological studies have demonstrated that elevated blood pressure is one of the major risk factors for stroke and coronary heart disease (CHD). A close association between blood pressure and the incidence of cardiovascular diseases is well established if systolic/diastolic blood pressure is above 140/90 mmHg. In recent years, nutraceuticals and functional foods have attracted considerable interest as potential alternative therapies for treatment of hypertension, especially for prehypertensive patients, whose blood pressure is marginally or mildly high but not high enough to warrant the prescription of blood pressure-lowering medications. This review summarizes the findings of recent studies on the chemistry, production, application, efficacy, and mechanisms of popular blood pressure-lowering nutraceuticals and functional foods including the Dietary Approaches to Stop Hypertension (DASH) diet plan, L-arginine, chlorogenic acid, fermented milk, garlic, onion, tea, soybean, ginger, hawthorn, and fish oil.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jun
pubmed:issn
1520-5118
pubmed:author
pubmed:issnType
Electronic
pubmed:day
10
pubmed:volume
57
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
4485-99
pubmed:meshHeading
pubmed:year
2009
pubmed:articleTitle
Anti-hypertensive nutraceuticals and functional foods.
pubmed:affiliation
Department of Biochemistry, Food and Nutritional Sciences Programme, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China. zhenyuchen@cuhk.edu.hk
pubmed:publicationType
Journal Article, Review