Evidence supporting the use of: Anthocyanosides
For the health condition: Hypertension
Synopsis
Source of validity: Scientific
Rating (out of 5): 2
Anthocyanosides, a class of flavonoid compounds found in berries such as bilberry, blueberry, and blackcurrant, have been investigated for their potential cardiovascular benefits, including effects on hypertension. There is some scientific evidence suggesting that anthocyanosides may exert beneficial effects on blood pressure due to their antioxidant, anti-inflammatory, and vasodilatory properties. Several small-scale human studies and animal experiments indicate that anthocyanoside-rich extracts can improve endothelial function and reduce blood pressure, possibly by increasing nitric oxide bioavailability and reducing oxidative stress in vascular tissues.
However, the evidence linking anthocyanosides directly to significant, sustained blood pressure reduction in humans is limited and generally of low to moderate quality. Meta-analyses and systematic reviews of randomized controlled trials (RCTs) have shown modest reductions in systolic and diastolic blood pressure in individuals consuming anthocyanin-rich foods or supplements, but results are inconsistent and often not statistically significant. Furthermore, the doses, sources, and duration of anthocyanoside interventions vary considerably between studies.
In summary, while there is some scientific basis for the use of anthocyanosides in supporting cardiovascular health and potentially lowering blood pressure, the evidence is not strong or conclusive enough to recommend them as a primary treatment for hypertension. Larger, well-controlled clinical trials are needed to establish efficacy and optimal dosing.
Other ingredients used for Hypertension
Acai berryAlfalfa
algal oil
alpha-linolenic acid (ALA)
anthocyanins
arjun tree
ashwagandha
asparagus
astaxanthin
astragalus
banaba
barley
beet
berberine
bergamot
berry flavor
beta caryophyllene
Beta-Glucan
bilberry
black cumin
black currant
black garlic
radish
sesame
black tea
blackberry
blueberry
bonito peptide
broccoli
rice
brussel sprouts
bupleurum falcatum
calcium
canola oil
cat's claw
catechins
caterpillar mushroom
catjang cowpea
cauliflower
celery
cherry
chia seed
Chinese salvia root
chlorella
chokeberry
cinnamon
citrus bioflavonoids
citrus sinensis (proprietary)
coenzyme Q10 (CoQ10)
coleus forskohlii
collard
cucumber
daidzin
diallyl disulfide (DADS)
diallyl trisulfide (DATS)
melon
eleuthero
EPA (eicosapentaenoic acid)
epigallocatechin gallate (EGCG)
fish oil
fish protein
flaxseed
forskohlii root
fruit and vegetable blend (proprietary)
gooseberry
gotu kola
grape
green tea
greens blend (proprietary)
hawthorn
hesperetin
hesperidin
hibiscus
jujube
kale
kudzu
L-arginine
L-citrulline
L-taurine
lactium casein decapeptide
lactobacillus gasseri
lactobacillus helveticus
lentinula edodes mycelia
linoleic acid (LA)
luteolin
lycopene
mackerel
magnesium
maitake mushroom
mango
marine lipid
matcha
melatonin
moringa
motherwort
naringin
nattokinase
nettle
oat
okra
oleanolic acid
oleic acid
olive
omega-3 fatty acids
omega-9 fatty acids
ophiopogon root
orange
oyster mushroom
pantethine
perilla
pine bark
plum fruit
pomegranate
pomelo
potassium
prebiotic blend (proprietary)
psyllium
quail egg
quercetin
quinoa
red yeast rice
redcurrant
rehmannia glutinosa
reishi mushroom
resveratrol
rutin
rye
safflower oil
saffron
sardines
shiitake mushroom
black ginger
soybean
spinach
spirulina
stevia
strawberry
tocotrienols
tomato
Almond fruit
ubiquinol
vegetable and fruit blend (proprietary)
vegetable blend (proprietary)
vitamin C
vitamin D
vitamin D3
seaweed
watermelon
mulberry
jiaogulan
capsicum
inula racemosa
tinospora cordifolia
blackboard tree
lingzhi
morus
sunflower
ferulic acid
chrysanthemum
cistanche
dioscorea
eucommia
ganoderma
lotus seed
purslane
coix
noni
goji berry
amaranth
millet seed
Algae
kidney beans
cocoa
chickpea protein
AMP-activated protein kinase (AMPK)
soy isoflavones
ashitaba
soursop
Arugula
Arjuna
Apigenin
Aronia melanocarpa
Allicin
Auricularia
Autumn Olive
Avocado
Ascophyllum nodosum
Alpha-Lipoic Acid
Astragaloside
anthocyanidins
Adzuki bean
Ampelopsin
Algal protein
Arjunic Acid
Alliin
anthocyanosides
Alisma
Argan nut oil
Arginine silicate
Arjunolic acid
Astragalin
Black Seed
Broussonetia
Brutieridin
Breadnut
Brown Algae
Brassica
Bayleaf
Bok Choy
Baicalein
Bael
Betanin
Bauhinia
Brazil nut
Barbasco
Bombax
Borassus aethiopum
Blue-Green Alage
banana
Baicalin
Buckwheat
Bassia scoparia
Bignay
Bottle gourd
Chia seed
Caffeic Acid
Camellia sinensis
Chinese Silkvine
Cowpea
California chia
Cyanobacteria
Catalpol
Cod Liver Oil
Chive
chlorogenic acid
Chinese Fleeceflower
Cantaloupe
Chlorophytum
Cruciferous
Cyclanthera pedata
Capers
Coconut Water
Chocolate
Chinese Ligustrum berry
C-Phycocyanin
Cha de bugre
Cherimoya
Crocetin
Carambola
Cassava
Clerodendrum indicum
Currant
Danshen
Daidzein
Dragon Fruit
Date
epicatechin
Eriocitrin
eggplant
Emblicanin
Eicosapentaenoic Acid
Eucommia ulmoides
Ecklonia
Fig
Fiber
Flueggea suffruticosa
Fo-Ti
Ficus religiosa
Fish
Flavanones
Fagopyrum
Ficus simplicissima
Foxtail millet
Flavans
Flavonones
Flavanols
Flammulina velutipes
Flavones
Gallic Acid
Glycosylsteviosides
Ginsenosides
Glucan peptides
Gypenoside
Glycine
Garden Cress
Garbanzo bean
Horse Gram
Hygrophila
Hydroxycinnamic acid
Hazelnut
Hydroxytyrosol
iridoids
Isoleucyl-Prolyl-Proline
isoliquiritigenin
Irvingia gabonensis
Isoflavones
icariin
Java Tea
Jaboticaba
Jicama
Job's Tears
Khella
Konjac
Kiwi
Kaempferol
Kamut
Kefir
Kucha Tea
Kuding tea
Kumquat
Lycium
Loquat
Litsea
Linden
Ligustilides
Legume protein
Longan
Lentil
Lupin
Lotus
Lactotripeptides
Loranthus
Mangiferin
Marine Protein
Macadamia
Millet
Mealy Kudzu
Monounsaturated Fat
Milk Protein
Mistletoe
Mangostene xanthone
Marine fat
Magnolol
Naringenin
Nori
Ophiopogon
Oroxylum indicum
Oleuropein
Oligomeric proanthocyanidins
Oolong Tea
Osmanthus
Oleoperin
Osthole
Phycocyanin
Puerain
Phellodendron
Puerarin
Phaeophyceae
Procyanidin
Phlorotannins
Polydatin
Proanthocyanidins
Pleurotus eryngii
Phthalides
Pointed gourd
Pu-Er Tea
Purple Tea
Prickly Pear Cactus
Passionfruit
Polygonatum
Persimmon
Punicalagins
Patrinia
Paeoniflorin
Pasuchaca
Pycnogenol
Phytoestrogens
Polygonum
Plukenetia volubilis
Quinoa Protein
Red Currant
Rosthorn Snake Gourd
Rutaecarpine
Red Yeast
Rauvolfia
Rosmarinic Acid
Rehmannia
Rubiaceae
Rooibos
Rosa Roxburghii
Rapeseed Oil
Schizochytrium Oil
Stevioside
Steviol glycosides
Scoparia dulcis
Soy
Salidroside
Solanum anguivi
Salvianolic acid
Soy Protein
Sandalwood
Squash
Semecarpus anacardium
Scopoletin
Scotch Broom
Shilajit
Sacha Inchi
S-allylcysteine
Sesamin
Thylakoid
Taxifolin
Taxillus chinensis
Tejocote
Tanshinone
Tribuloside
Taurine
Theaflavin
Tiger Nut
Tamarind
Tropical jewel hisbiscus
Theabrownin
Tremella
vegetable oil
Vegetable Protein
Vine tea
Vitexin
Valyl-Prolyl-Proline
Withanolides
White Tea
Wax Gourd
Wakame
walnut
Winter Begonia
Xantinol Nicotinate
Xanthophyll
Xanthone
Yuzu
Zucchini
Zapilopatle Bean
Other health conditions supported by anthocyanosides
Aging (prevention)Arteriosclerosis
Bruises (healing)
Bruises (prevention)
Cancer (prevention)
Capillary Weakness
Cardiovascular Disease
Cataracts
Circulation (poor)
Circulation (to the brain)
Diabetes
Diabetic Retinopathy
Eye Problems
Eyes (red or itching)
Eyesight (poor)
Free Radical Damage
Hypertension
Inflammation
Memory and Brain Function
Peripheral Neuropathy
Phlebitis
Varicose Veins