Curry for high blood pressure?

Indian medical researchers say they have successfully tested a blend of curry spices that lower blood pressure in lab rats, raising hopes for a natural and affordable drug to treat the chronic disease.

Dr S. Thanikachalam, a cardiology expert who headed the research, said his team had tested a mixture of ginger, cardamom, cumin and pepper – common ingredients in Indian kitchens – along with white lotus petals and others on the rodents.

“We saw tremendous positive changes in rats induced with high blood pressure during our laboratory experiments,” said Dr Thanikachalam, who heads the department of cardiology at Sri Ramachandra University in the southern city of Chennai.

“The drug was very effective in reducing the blood pressure and bringing down oxidative stress in rats,” he told AFP.

The study said the spices were successful at reducing renovascular hypertension, a secondary form of high blood pressure caused by a narrowing of the arteries in the kidneys.

Indians are genetically predisposed to hypertension, with one in four people in cities suffering from the disorder, according to the World Health Organisation (WHO).

Hypertension is mostly treated with modern pharmaceuticals, but high costs and the possibility of side effects deter many from taking daily medication.

The latest research is not the first time a curry ingredient has been associated with healthy benefits.

AFP Relaxnews.

Read more @ http://www.thestar.com.my/Lifestyle/Health/2014/07/06/Curry-for-high-blood-pressure/

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