Berries improve blood pressure, and HDL
cholesterol, while decreasing the odds of a dangerous blood clot
Berries are a particularly rich source of
polyphenols. They also contain other actively protective substances, such as
vitamin C. Previous studies indicate that the consumption of polyphenol-rich
foods (e.g., cocoa, green tea, and red wine) improve the function of systems
related to cardiovascular health.
In this new study, scientists from the National Public Health Institute, Helsinki, Finland investigated the effects of berries on hemostatic function, serum lipids, and
blood pressure. In the study 72 middle-aged unmedicated subjects with
cardiovascular risk factors consumed moderate amounts of berry or control
products for 8 weeks in a single-blind, randomized, placebo-controlled
intervention trial. Berry consumption reduced platelet stickiness decreasing the risk of a blood clot that
could lead to a heart attack or stroke. Plasma biomarkers of platelet
activation, coagulation, and fibrinolysis did not change during the intervention
meaning that the berries did not actually thin the blood but their effect was on
minimizing abnormal clotting activity.
Serum HDL-cholesterol concentrations increased in the berry group by a significant
5.2%, but total cholesterol and triglycerides remained unchanged. Systolic BP
decreased significantly with the decrease occurring mostly in subjects with high
BP with a drop of 7.3 mm of mercury. Polyphenol and vitamin C concentrations in
the subjects’ plasma increased. The results indicate that regular consumption of
berries may play a role in the prevention of cardiovascular disease. The study
is published in the February 2008 issue of the American Journal of Clinical
Nutrition.
