Volume 9, Issue 2 (Summer 2005)                   2005, 9(2): 94-98 | Back to browse issues page

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¯Abstract Background: High blood pressure is among the established risk factor for cardiovascular disease. Vitamin C may modulate other established risk factors and processes, thereby reducing the risk of overt disease. Objective: To investigate the relationship between antioxidant vitamin C supplementation and blood pressure level in hypertensive subjects. Methods: In an experimental study (before and after study) we selected 35 hypertensive patients. Anthropometric indices were measured and BMI was calculated. Fasting blood samples were collected before and after the one-month administration of 500mg vitamin C/day. Plasma vitamin C concentration was measured using 2, 4 dinitrophenyl hydrazine and UV/vis spectrophotometer. Blood pressure was measured by 24 hr holter monitoring. A mean 3-day food records and food frequency questionnaire was analyzed by Nutrition III soft ware. Findings: The results indicated that following the one-month consumption of 500mg vitamin C/day, both SBP (p< 0.005) and DBP (p<0.003) were significantly decreased. At the same time, plasma ascorbic acid concentration showed a significant increase (p<0.005). There was an inverse correlation between the change in SBP and the change in ascorbic acid concentration (p<0.006). Conclusion: The data suggested that the consumption of 500mg ascorbic acid/day reduces both SBP and DBP in hypertensive subjects.
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Type of Study: Research | Subject: Nutrition

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