文章基本信息

标题：Managing hypertension: relevant biomarkers and combating bioactive compounds
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作者：Bryan Singharaj ; Kasia Pisarski ; Danik M. Martirosyan 等
期刊名称：Functional Foods in Health and Disease
电子版ISSN：2160-3855
出版年度：2017
卷号：7
期号：6
页码：442-461
语种：English
出版社：Food Science Publisher
其他摘要：Hypertension is one of the most common chronic diseases which affects many people who belong to a higher age range. The standard definition that is offered to the general public has a minimum age of 18 years to be diagnosed with hypertension. Many studies have been conducted in the hopes of finding consistent data that provides information on the biomarkers of hypertension and effective forms of treatment. However, there is a tendency for skewed data due to the ineffectiveness of diagnosing hypertension, due to variability in technique or even negligence. Interestingly, research has indicated that there are connections to certain biomarkers of hypertension. However, the results have been deemed inconclusive. Moreover, the results provide promising data for future studies that have an emphasis on biomarkers. The biomarkers that have been consistently brought to researchers’ attention include the following: circulating C-reactive protein (CRP), plasminogen activator inhibitor-1 (PAI-1), urinary albumin:creatinine ratio (UACR), and aldosterone:renin ratio (ARR). These four biomarkers have become the foundation of multiple hypertension studies, even though the only formal conclusion drawn from these studies is that there is a wide range of variables that have some kind of influence on hypertension. More recently, treatment options for hypertension have increasingly become an emphasis for studies, with research predicting that nutrition plays a key role in the managing of diseases. Furthermore, the role of bioactive compounds has gained traction in hypertension research, being loosely correlated to managing specific biomarkers. Ultimately, these correlations to bioactive compounds like antioxidants would demonstrate that certain functional foods have the capacity to help treat hypertension. The modality is to find an alternative option for managing or treating hypertension through natural sources of food or food products fortified with ingredients to combat the known biomarkers. Accordingly, the research of functional foods will provide hypertensive patients with an opportunity to affordably manage their chronic disease. {end} hypertension, bioactive compounds, functional foods, vitamins