The doctor continued: “What we don’t know yet is whether blackcurrant is providing a transient or permanent reduction across the course of a day, as we only measured one time point, two hours after ingestion.
“Because of this, the findings require more investigation.”
With cardiovascular diseases related to high blood pressure, costing the NHS around £2billion a year, such a simple dietary addition showing promising results is good news.
“We believe the anthocyanins [in blackcurrant] have an effect by increasing the diameter of the blood vessels, a process called ‘vasodilation’,” Dr Cook suggested.
source: express.co.uk