[ PLANKTON NUTRIENTS ]
AMINO ACIDS |
The fact that high blood pressure (hypertension) can cause various health risks is well known today. This pressure, as research has shown, seems to be reduced by means of specific nutrition. This has emerged from the so-called American DASH study (the letters DASH stand for 'Dietary Approach to Stop Hypertension'), which was originally performed to achieve a diet that contributes to the prevention of hypertension.
This concerns nutrition that contains a relatively high proportion of proteins and is fitted into a diet with a small amount of saturated fats and a relatively large amount of fruit and vegetables (3).
FATTY ACIDS | OMEGA-3
The aforementioned dietary pattern can contribute, among other things to the antithrombotic effects resulting from the intake of omega-3, to the reduction of the risk of disorders of the cardiovascular system. This is related to various effects.
In the following, these effects are listed. First of all, there is a downward effect on the clotting factor. The amount of blood fats and blood pressure also decrease due to these effects. A decrease in the chance of heart failure and calcification of the veins also plays a role, as does the production of tissue hormones that have a vasodilating influence.
In addition, the white blood cells become more active when inflammatory reactions occur in the body. Finally, due to these effects the cell membranes become more fluid and the flow quality of the blood increases.
MINERALS | POTASSIUM
The mineral potassium, which is found in most foods, is also important when it comes to the level of blood pressure. In combination with two other minerals, sodium and chlorine, potassium has a regulating effect on both blood pressure and fluid balance. It is known that sodium can contribute to the occurrence of hypertension; the mineral potassium counteracts this adverse effect in a positive way.