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Issue 4, 2016
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Dietary fiber and blood pressure control

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Abstract

In the past few years, new strategies to control blood pressure levels are emerging by developing new bioactive components of foods. Fiber has been linked to the prevention of a number of cardiovascular diseases and disorders. β-Glucan, the main soluble fiber component in oat grains, was initially linked to a reduction in plasma cholesterol. Several studies have shown afterward that dietary fiber may also improve glycaemia, insulin resistance and weight loss. The effect of dietary fiber on arterial blood pressure has been the subject of far fewer studies than its effect on the above-mentioned variables, but research has already shown that fiber intake can decrease arterial blood pressure in hypertensive rats. Moreover, certain fibers can improve arterial blood pressure when administered to hypertensive and pre-hypertensive subjects. The present review summarizes all those studies which attempt to establish the antihypertensive effects of dietary fiber, as well as its effect on other cardiovascular risk factors.

Graphical abstract: Dietary fiber and blood pressure control

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Article information


Submitted
06 Aug 2015
Accepted
11 Feb 2016
First published
15 Feb 2016

Food Funct., 2016,7, 1864-1871
Article type
Review Article
Author version available

Dietary fiber and blood pressure control

A. Aleixandre and M. Miguel, Food Funct., 2016, 7, 1864
DOI: 10.1039/C5FO00950B

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