High blood pressure affects a considerable proportion of the adult population and is among the major health risk factors. Preventive and therapeutic effects are the appropriate nutrition. Therefore, it devotes attention to research on nutritional factors, which would be able to prevent high blood pressure and / or reduce hypertension and thus its harmful consequences.

Foods with expected effects on blood pressure:

Oligopeptides resulting from milk protein, soy and fish

Epidemiological studies have reported lower blood pressure in people with higher consumption of milk and milk products. This is mainly attributed to good usable calcium but also magnesium and potassium. More significant is the effect of oligopeptides contained in fermented milk products. Attention has focused mainly on two tripeptides composed of valine-proline-proline and isoleucine-proline-proline. Eg. Finland and Japan are on the market for dairy products obtained by fermentation of milk tripeptides bacteria Lactobacillus helveticus. The fish protein hydrolysates have identified a number of di-and tripeptide lowering blood pressure. Functional foods containing these oligopeptides are sold in Japan and Korea.

Fish Oil: - The active ingredients to reduce high blood pressure are highly unsaturated n-3 (or omega-3 ) fatty acids EPA and DHA. Their daily intake must be at least 3 g of salt water fish generally have a higher proportion of these acids than freshwater fish.

Garlic and onions: - Consuming garlic lowers the pressure in people with hypertension , while normal blood pressure does not affect. The pressure drop is most pronounced 2-6 hours after ingestion, a limited decline may last up to 24 hours. The beneficial effects are attributed to a number of particular sulfur compounds, especially S-allylcysteinu and its S-oxide (allicin).

Coffee, tea, cocoa: - Comprehensive assessment of existing information led to the conclusion that daily drinking 3-4 cups of coffee does not represent a health risk. Caffeine, however, short-term increases blood pressure rise occurs about 30 minutes after ingestion, reaches a maximum after 1-2 hours and may take longer than 4 hours. The increase is usually 3-15 mm Hg systolic (upper) and diastolic blood pressure of 4-13 mm. The changes are more pronounced in people with hypertension. For green tea catechins are characteristic of phenolic nature, which cause a decrease in blood pressure in most animal experiments. The development is aimed at verifying the effects of catechins isolated from green tea .

Common salt: - Well-known fact is the negative effect of high intake of salt, specifically sodium for hypertension. Discrepancy in consumption of sodium and potassium in our country considered as a significant risk factor. In terms of blood pressure would be favorable increase in calcium intake (at least 800 mg daily) and magnesium (at least 350 mg for men and 280 mg for women).

Chlorogenic acid: - The beneficial effects of hypertension control are attributed chlorogenovým acid, which is a common name for a group of related acid esters produced by the Chin and phenolic acids derived from trans-cinnamic acid. They occur mainly in the green coffee beans, apples, pears, potatoes, tomatoes, blueberries and peanuts.

L-arginine: - Recommended food supplements to reduce blood pressure became non-essential amino acid L-arginine, which produces the physiologically important nitric oxide.

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