Synopsis

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

Polyphenols are a diverse group of naturally occurring compounds found in plants, especially abundant in fruits, vegetables, tea, coffee, and wine. Their use to support or treat hypertension is primarily backed by scientific evidence, though the overall strength of that evidence is moderate. Numerous clinical and epidemiological studies have investigated the antihypertensive effects of polyphenol-rich foods and extracts, particularly flavonoids and phenolic acids.

Research suggests that polyphenols may help lower blood pressure through several mechanisms: improving endothelial function, increasing nitric oxide bioavailability (which promotes vasodilation), reducing oxidative stress, and modulating inflammatory processes. For example, randomized controlled trials (RCTs) have shown that consumption of polyphenol-rich foods, such as cocoa, green tea, and berries, can lead to small but statistically significant reductions in systolic and diastolic blood pressure in both hypertensive and normotensive subjects. Meta-analyses have estimated average reductions in systolic blood pressure of around 2–5 mmHg with regular polyphenol intake.

However, the evidence is not uniformly strong; results can be inconsistent depending on the type and dose of polyphenol, duration of intervention, and population studied. Most studies focus on whole foods rather than isolated polyphenol supplements, and there is heterogeneity in study designs. Overall, polyphenols are considered a promising adjunct for blood pressure management, but not a replacement for standard antihypertensive therapies. Further large-scale RCTs are needed to clarify their role.

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