BERNAMA/DPA – For those still needing a reminder to get their five-a-day, Australian scientists have discovered that vegetables like broccoli, cabbage, cauliflower and kale not only provide vitamins, antioxidants and fibre but are also particularly effective at lowering blood pressure.
Researchers at Edith Cowan University (ECU) found that regularly consuming these vegetables led to a significant reduction in blood pressure, surpassing the benefits seen in those who ate four servings of root and squash vegetables, such as carrots, sweet potatoes and pumpkins.
Broccoli, cabbage, cauliflower and kale are cruciferous vegetables, a group that includes sprout, turnip, rocket, bok choi, radishes and some mustards.
”Compounds called glucosinolates, which are found almost exclusively in cruciferous vegetables, have been shown to lower blood pressure in animals, but evidence in humans has thus far been limited,” said ECU’s Emma Connolly.
In a paper published by the journal BMC Medicine, the team said the vegetable family is a source of “several other components that likely provide additional benefits in lowering blood pressure eg nitrate and vitamin K”.
”If people can increase their intake of this group of vegetables, they will receive more bang for their buck in terms of lowering blood pressure and reducing the subsequent risk of developing heart disease later in life,” said ECU researcher Lauren Blekkenhorst.
