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Hibiscus Tea Lowers Blood Pressure

BOSTON—Daily consumption of Hibiscus sabdariffa L., hibiscus tea, in an amount readily incorporated into the diet, lowered blood pressure in pre- and mildly hypertensive adults and may prove an effective component of the dietary changes recommended for people with these conditions, according to study published in The Journal of Nutrition (2010;140(2):298-303). The randomized, double blind, placebo-controlled clinical trial was conducted in 65 pre- and mildly hypertensive adults, age 30 to70 years, not taking blood pressure (BP)-lowering medications, with either 3,240-mL servings/d of brewed hibiscus tea or placebo beverage for six weeks.

At six weeks, hibiscus tea lowered systolic BP (SBP) compared with placebo; diastolic BP was also lower, although this change did not differ from placebo. The change in mean arterial pressure was of borderline significance compared with placebo. Participants with higher SBP at baseline showed a greater response to hibiscus treatment. No effects were observed with regard to age, gender or dietary supplement use.

 

 

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