Several studies have linked diets with anthocyanin-rich foods to better heart health, including the landmark Nurses’ Health study. Anthocyanins appear to make blood vessels more elastic and help lower blood pressure. Eating a cup of blueberries every day may help your blood pressure, suggests a new study. The results, published online Feb. 16, 2019, by The Journals of Gerontology, Series A: Biological Sciences and Medical Sciences, found that consuming 200 grams of blueberries (about one cup) daily can improve blood vessel function and decrease systolic blood pressure (the top number in a blood pressure reading).
Not only that, but also researchers found that flow-mediated dilation improved by about 2% within two hours of consuming the blueberry and the effect was sustained after o
ne month of daily consumption. Also, systolic blood pressure fell by an average of 5 millimeters of mercury. The effect was similar to that from common blood pressure drugs over the same period. Organic Blueberry Powder can be an excellent option and easy to mix on any meal so you can begin enjoying all the benefits blueberries have to offer
Organic Blueberry Powder may not only help control high blood pressure, but also may prevent people from developing hypertension. Just add 1 tsp of our delicious Blueberry Powder, make it a daily habit, for a delicious snack on their own, but it´s also great in fruit salads, smoothies, yogurt, cereal, or even green salads
You could go out tomorrow and buy anthocyanin supplements. Will they do you any good? taking an anthocyanin pill will not be same as eating fresh blueberries or adding Blueberry Powder to your favorite meal .
How to get enough Simply Blue into your diet
Don't leave the produce aisle without berries in your shopping cart.
Start the day with Blueberry Powder in your yogurt, cereal, oatmeal, or smoothie.
Blueberry Powder is great in green salads. Also consider adding sunflower seeds, walnuts, or garbanzo beans for added protein.
*Harvard Medical School
*Ana Rodriguez-Mateos, Akari Ishisaka, Kazuaki Mawatari, Alberto Vidal-Diez, Jeremy P E Spencer, Junji Terao Br J Nutr . 2013 May 28;109(10):1746-54.