Against high blood pressure, diet plays a key role. In France, nearly 17 million people are affected by this cardiovascular pathology. If drug treatments exist, certain foods can help regulate blood pressure. Despite its modest appearance, this little green vegetable nevertheless contains powerful nutrients beneficial for the heart. Rich in fiber, potassium and antioxidants, it would offer natural help to stabilize blood pressure, according to several studies cited by Dr. Gérald Kierzek, medical director of True Medical.
Brussels sprouts, an ally against hypertension
“Studies have shown that regular consumption of cruciferous vegetables, including Brussels sprouts, can lead to a significant reduction in blood pressure“, explains Dr Gérald Kierzek. An effect which could be explained by the very composition of the vegetable:
- They are rich in potassium. “Potassium helps dilate blood vessels, facilitates blood circulation and counteracts the effects of sodium” ;
- They are antioxidants. The flavonoids and sulforaphanes they contain protect blood vessels. “Compounds that reduce inflammation and may help lower blood pressure” ;
- Their low sodium content promotes better water balance;
- Their richness in fiber supports overall cardiovascular health.
Beware of interactions with anticoagulant treatments
Dr. Kierzek, however, qualifies the enthusiasm around this vegetable: “These foods are not prohibited, but their consumption must be regular and balanced“. Indeed, their vitamin K content can interfere with certain treatments, notably antivitamin K anticoagulants (AVK). For these patients, stability of intake is essential.
“Excessive consumption of Brussels sprouts could reduce the anticoagulant effect of the drug“.
The right way to prepare them to retain their benefits
Cooking also plays a determining role. According to dietician Claire Marzin, interviewed by Health Magazinethe best methods consist of favoring:
- Steam cooking, which preserves potassium and antioxidants;
- Cooking in the oven with spices, or in the pan with garlic or turmeric.
On the other hand, frying or overcooking in water should be avoided: they destroy some of the nutrients responsible for their beneficial effects.