Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Kudzu (Pueraria lobata) has a long history of use in traditional Chinese medicine, where it has been used to treat a variety of conditions, including hypertension. In recent years, scientific interest has grown regarding its potential antihypertensive effects, primarily attributed to its isoflavone content, especially puerarin. Animal studies and some small human trials suggest that kudzu extracts may have a modest blood pressure-lowering effect, possibly through vasodilation, antioxidant properties, and modulation of the renin-angiotensin system. For example, a study published in the Journal of Agricultural and Food Chemistry (2003) demonstrated that puerarin reduced blood pressure in hypertensive rats. Limited human studies, such as one published in the American Journal of Chinese Medicine (2009), reported reductions in blood pressure in postmenopausal women given kudzu extract, though the findings were preliminary and based on small sample sizes.

Despite these promising results, the overall quality and quantity of clinical evidence remain low. Most studies have small sample sizes, short durations, and often lack rigorous controls. As a result, while there is some scientific basis for kudzu’s use in supporting blood pressure management, it is not robustly validated by large-scale clinical trials. Therefore, the evidence is rated as 2 out of 5. Kudzu should not replace established antihypertensive therapies, but may be considered as a complementary approach pending further research.

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Other ingredients used for Hypertension

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