Bioactivities and mechanisms of dietary proanthocyanidins on blood pressure lowering: A critical review of in vivo and clinical studies

Proanthocyanidins, widespread in natural plant sources, are bioactive substances that exhibit broad benefits to human health. Of note, proanthocyanidins have been reported to lower blood pressure and prevent hypertension, but a critical review of this is lacking. In this review, information on the b...

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Bibliographic Details
Published in:Critical reviews in food science and nutrition 2024-04, Vol.64 (11), p.3522-3538
Main Authors: Fan, Wendong, Zong, Houru, Zhao, Tong, Deng, Jianjun, Yang, Haixia
Format: Article
Language:English
Subjects:
Absorption
antihypertensive effect
Antihypertensives
Biological activity
Blood pressure
blood pressure lowering
Cerebrovascular diseases
food science
human health
Hypertension
In vivo methods and tests
inflammation
Lipid metabolism
Lipids
mechanisms
nutrition
Oxidative stress
Pressure effects
Proanthocyanidins
Reviews
risk reduction
Vascular diseases
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Summary:Proanthocyanidins, widespread in natural plant sources, are bioactive substances that exhibit broad benefits to human health. Of note, proanthocyanidins have been reported to lower blood pressure and prevent hypertension, but a critical review of this is lacking. In this review, information on the basic structures and absorption of dietary proanthocyanidins as well as their bioactivities and related mechanisms on the lowering of blood pressure derived via in vivo and clinical studies are summarized. Clinical studies have shown that proanthocyanidins have a pronounced blood pressure-lowering effect, effectively preventing hypertension and reducing the occurrence of cardiovascular and cerebrovascular diseases. The potential mechanisms, which are herein reviewed in detail, involve the improvement of vascular function, reduction of oxidative stress and inflammation, and modulation of lipid metabolism. Taken together, this work provides information for a better understanding of the antihypertensive effects of proanthocyanidins, which may promote their use to reduce the risk of developing hypertension.
ISSN:1040-8398
1549-7852
1549-7852
DOI:10.1080/10408398.2022.2132375