Hipertansiyon (HT), Türkiye'de ve dünyada yaygın bir sağlık sorunu olup, kardiyovasküler hastalıkların önde gelen risk faktörlerinden biridir. HT'nin önlenmesi ve tedavisinde, yaşam tarzı değişiklikleri ve beslenme müdahaleleri büyük bir öneme sahiptir. Son yıllarda, fonksiyonel besinlerin antihipertansif özelliklerine odaklanan bir dizi araştırma yapılmıştır. Bu araştırmalar, belirli besinlerin tüketiminin kan basıncını düşürmede etkili olabileceğini göstermektedir. Özellikle sarımsak, çay, hibiskus, nar, ceviz, turunçgiller, keten tohumu, chia tohumu ve kahve gibi besinlerin antihipertansif potansiyeli üzerine yapılan araştırmalar önemli sonuçlar ortaya koymuştur. Sarımsak, içerdiği bileşenler aracılığıyla kan damarlarını genişleterek kan basıncını düşürebilmekte ve antioksidan özellikleri ile de kardiyovasküler sağlığı destekleyebilmektedir. Çay bitkisi oksidatif stresi azaltarak, renin anjiyotensin aldesteron sisteminde iyileşmeler sağlamasıyla, sodyum potasyum pompasının hareketlerini düzenler ve nitrik oksit sentezini artırır bu sayede çayın antihipertansif etki gösterdiği belirtilmektedir. Hibiskus çayı antioksidan özellikleri sayesinde, yüksek kan basıncını düşüren etkileriyle bilinirken, nar ve ceviz gibi besinlerin de renin anjiyotensin aldesteron sistemini inhibe etmesi yönüyle HT üzerinde olumlu etkileri bulunmaktadır. Ayrıca, omega-3 yağ asitleri açısından zengin olan keten tohumu ve chia tohumu gibi besinler de antihipertansif özellikler gösterebilmektedir. Bu fonksiyonel besinlerin günlük beslenme alışkanlıklarına dâhil edilmesi, hipertansiyonun önlenmesi ve kontrol altına alınması ve böylelikle kardiyovasküler sağlığın desteklenmesi açısından önemli bir adım olabilir. Bununla birlikte, fonksiyonel besinlerin HT üzerindeki potansiyel etkilerinin daha iyi anlaşılabilmesi için ileriye dönük daha fazla klinik çalışmaya ihtiyaç vardır. Bu çalışmalar, beslenme ve sağlık arasındaki ilişkiyi daha iyi anlamamıza yardımcı olacaktır.
Anahtar Kelimeler: Antihipertansif besinler; beslenme; fonksiyonel besinler; hipertansiyon
Hypertension (HT) is a prevalent health issue both in Türkiye and worldwide and is one of the leading risk factors for cardiovascular diseases. Lifestyle modifications and nutritional interventions play a significant role in the prevention and treatment of HT. In recent years, a number of studies have focused on the antihypertensive properties of functional foods. These studies indicate that the consumption of certain foods may be effective in lowering blood pressure. Research on the antihypertensive potential of foods such as garlic, tea, hibiscus, pomegranate, walnuts, citrus fruits, flaxseed, chia seeds, and coffee has revealed important findings. Garlic, through its bioactive compounds, can dilate blood vessels and lower blood pressure, while its antioxidant properties also support cardiovascular health. Tea is reported to exhibit antihypertensive effects by reducing oxidative stress, improving the renin-angiotensin-aldosterone system, regulating the sodium-potassium pump, and increasing nitric oxide synthesis. Hibiscus tea is known for its blood pressure-lowering effects due to its antioxidant properties, while foods like pomegranate and walnuts positively impact HT by inhibiting the renin-angiotensin-aldosterone system. Additionally, foods rich in omega-3 fatty acids, such as flaxseed and chia seeds, may also exhibit antihypertensive properties. Incorporating these functional foods into daily dietary habits can be an important step in the prevention and management of HT, thereby supporting cardiovascular health. However, further prospective clinical studies are needed to better understand the potential effects of functional foods on HT. These studies will aid in a more comprehensive understanding of the relationship between nutrition and health.
Keywords: Antihypertensive foods; nutrition; functional foods; hypertension
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