The Food - The fruit is a much-loved person, but it is rich in antioxidants have other benefits for the health of his heart. A new study reveals that eating grapes could help protect cardiovascular health with the metabolic syndrome.
Researchers observed a reduction in major risk factors for heart disease in men with metabolic syndrome. How, by reducing blood pressure, increases blood flow, and reduce inflammation. A natural component found in grapes, known as polyphenols, are considered responsible for this beneficial effect.
The study was led by principal investigator, Dr.. Maria Luz Fernandez and Jacqueline Barona, a PhD student in the laboratory of Dr.. Fernandez at the Department of Nutritional Sciences from the University of Connecticut.
The study, led by Dr. Maria Luz Fernandez, the involved men aged 30 and 70 years with metabolic syndrome who were randomly selected. Believed that the study is the first study that looked at the effects of grapes on the metabolic syndrome.
Metabolic syndrome is a condition where a person experiences an increase in blood pressure, high blood sugar levels, excess body fat around the waist or HDL (good kolestrerol) is low, and increased blood triglycerides. This happens simultaneously and significantly increase the risk of heart disease, stroke, and diabetes.
Metabolic syndrome is a major public health problem and is increasing, especially in the United States. In that study, participants were randomly asked to consume wine in the form of powder or freeze-dried grape powder placebo, within four weeks
After three weeks, a period of "cleansing", the participants were asked not to consume wine or a placebo, then they are directed to alternative medicine. Results showed that participants who consumed wine had significant reductions in blood pressure and compounds associated with inflammation, and improve blood flow.
"These results suggest that the consumption of wine can improve important risk factors associated with heart disease in people who are at high risk." Said Fernandez. The study has dipublikasiklan in the Journal of Nutrition.