The researchers found that eating about four servings of cruciferous vegetables daily for two weeks led to a notable reduction in systolic blood pressure. This suggests that incorporating these vegetables into one's diet could play a significant role in lowering blood pressure among middle-aged and older adults, especially for those who may be at risk for cardiovascular disease.
Study co-author Emma Connolly noted that while increasing vegetable intake is encouraged to reduce heart disease risk, cruciferous vegetables, such as broccoli and Brussels sprouts, typically comprise a small portion of total vegetable consumption globally. This underscores the need to promote these nutrient-rich options more widely.
The health benefits of cruciferous vegetables can be attributed to compounds like glucosinolates, which upon chopping or chewing, convert into bioactive substances such as sulforaphane. These components have been linked to anti-inflammatory and antioxidant properties, contributing to overall cardiovascular health and potentially reducing the risk of heart disease.
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