Cruciferous Vegetables Proven to Lower Blood Pressure and Boost Heart Health, Study Finds

A recent study highlights that increased consumption of cruciferous vegetables, such as broccoli, cabbage, cauliflower, and kale, can significantly lower blood pressure compared to root and squash vegetables. Participants who ate 300 g of these vegetables daily for two weeks saw a 2.5 mmHg reduction in systolic blood pressure, a clinically relevant improvement. Researchers attribute the benefits to bioactive compounds like glucosinolates and isothiocyanates. The study, led by Emma Connolly and Dr. Lauren Blekkenhorst, supports earlier research on the cardioprotective effects of cruciferous vegetables, suggesting their potential role in reducing cardiovascular disease risks.

Source: https://www.nutritioninsight.com/news/heart-healthy-diet-new-research-reveals-benefits-of-cruciferous-vegetables.html