Evidence supporting the use of: Anthocyanosides
For the health condition: Hypertension

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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.

More about anthocyanosides
More about Hypertension

Other ingredients used for Hypertension

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alpha-linolenic acid (ALA)
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arjun tree
ashwagandha
asparagus
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astragalus
banaba
barley
beet
berberine
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beta caryophyllene
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black cumin
black currant
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chia seed
Chinese salvia root
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chokeberry
cinnamon
citrus bioflavonoids
citrus sinensis (proprietary)
coenzyme Q10 (CoQ10)
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oleanolic acid
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chive
chlorogenic acid
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cantaloupe
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Products containing anthocyanosides

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