Fragole e mirtilli combattono l’ipertensione

Non è stagione per una bella macedonia di frutta, ma per i golosi, che non rinunciano alle primizie o semplicemente amano i succhi, c’è una notizia interessante: fragole e mirtilli combatto l’ipertensione. A sostenerlo è uno studio che, realizzato dall’Università dell’East Anglia e di Harvard e pubblicato sull’American Journal of Clinical Nutrition, ha evidenziato come il consumo di almeno una porzione alla settimana di questi frutti sia relazionabile alla diminuzione fino al 10% di sviluppare ipertensione arteriosa.

Non è la prima volta che parliamo di alimenti che fanno bene alla salute e dovremmo ormai sapere che i flavonoidi, contenuti in diversi vegetali e negli alimenti da essi derivati (dalla frutta fresca al e al vino rosso), e le antocianine, tipiche di fragole e mirtilli, sono devi elisir di benessere.

Per giungere a tale conclusione, i ricercatori hanno analizzato per circa 14 anni 134 mila donne e 47 mila uomini. A coloro che non avevano problemi d’ipertensione all’inizio dello studio, sono stati somministrati questionari dettagliati sulle condizioni di salute ogni due anni, e sulle abitudini alimentari ogni quattro anni. Con il passare degli anni, molte persone hanno visto salire la loro pressione, disturbo stesso legato all’età.

Le indicazioni raccolte con i questionari hanno permesso di verificare alcuni alimenti fondamentali nella dieta, come il , fonte di flavonoidi, ma anche le mele, il succo d’arancia, i mirtilli, il vino rosso e le fragole. Approfondendo ulteriormente le analisi, i ricercatori hanno potuto scoprire che il maggior consumo di antocianine (contenute soprattutto in mirtilli e fragole) riduceva dell’8% la diagnosi di ipertensione, ciò si faceva ancora più evidente, arrivando al 10%, nelle persone con più di 60 anni.

L’effetto era più marcato (12%) nei partecipanti d’età inferiore o uguale a 60 anni e, sempre questo gruppo, evidenziava una riduzione del rischio del 6% per coloro che bevano anche tè verde. Un’altra rilevazione riguarda il consumo del flavone apigenina (contenuto in sedano e prezzemolo) che abbasserebbe il rischio del 5%.

[Fonte: Espresso]

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