Evidence supporting the use of: Grape
For the health condition: Hypertension

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Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Grapes, particularly red and purple varieties, are scientifically investigated for their potential benefits in managing hypertension (high blood pressure). The primary compounds of interest are polyphenols, especially flavonoids and resveratrol, which are abundant in grape skins and seeds. Several clinical studies suggest that these compounds may improve endothelial function, reduce oxidative stress, and promote vasodilation by increasing nitric oxide availability, all of which can contribute to lower blood pressure.

A number of randomized controlled trials have evaluated grape or grape-derived products, such as grape seed extract and grape juice, for their impact on blood pressure. For example, a meta-analysis published in the journal PLoS One (2016) found a modest but statistically significant reduction in systolic and diastolic blood pressure among adults consuming grape polyphenols. However, the effects are generally mild and may be more pronounced in individuals with prehypertension or mild hypertension.

Traditionally, grapes have been consumed as part of a healthy diet, but their specific use for hypertension is primarily supported by modern scientific research rather than historical herbal medicine practices. The overall evidence base rates as moderate (3/5), with more research needed to confirm optimal dosages and long-term effects. Grapes and their extracts are best considered as part of a broader lifestyle approach to cardiovascular health.

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