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  2. 21 foods that lower blood pressure — and which foods to avoid

    www.aol.com/17-foods-lower-blood-pressure...

    The DASH diet includes heart-healthy foods that lower blood pressure. ... Olive oil is high in polyphenols and oleic acid, which may help reduce overall risk factors, like blood pressure, for ...

  3. What Doctors Want You to Know About Drinking Water to Lower ...

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    Pomegranate juice: Contains potassium and polyphenols, which may promote heart health and assist in lowering blood pressure. Beet juice: ... Ways to lower blood pressure naturally.

  4. Why Drinking Tea Can Help With Cholesterol and Heart Health

    www.aol.com/lifestyle/want-lower-cholesterol...

    Costa points to data from a 2023 review that finds that green tea can lower blood pressure. ... The polyphenols in white tea can lower LDL cholesterol, decreasing the risk of developing heart ...

  5. Antioxidant effect of polyphenols and natural phenols

    en.wikipedia.org/wiki/Antioxidant_effect_of...

    The main source of polyphenols is dietary, since they are found in a wide array of phytochemical-bearing foods.For example, honey; most legumes; fruits such as apples, blackberries, blueberries, cantaloupe, pomegranate, cherries, cranberries, grapes, pears, plums, raspberries, aronia berries, and strawberries (berries in general have high polyphenol content [5]) and vegetables such as broccoli ...

  6. The Best Foods to Eat If You Have High Blood Pressure - AOL

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    The superfood is a good source of potassium, fiber, and the antioxidant lutein — all things that can relax blood vessels and lower blood pressure. Spinach is also magnesium-rich, which has been ...

  7. List of antioxidants in food - Wikipedia

    en.wikipedia.org/wiki/List_of_antioxidants_in_food

    Natural phenols are a class of molecules found in abundance in plants. Many common foods contain rich sources of polyphenols which have antioxidant properties only in test tube studies. As interpreted by the Linus Pauling Institute, dietary polyphenols have little or no direct antioxidant food value following digestion. [7]