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Alimentation et hypertension artérielle: au-delà du sel de table

Wuerzer, G.
Forni, V.
Burnier, M.
Published in Revue médicale suisse. 2010, vol. 6, no. 262, p. 1715-1716, 1718-1720
Abstract The role of dietary sodium intake in the development, and its impact on the treatment, of hypertension are well recognized. However, many other nutritional compounds have been shown, or are believed, to influence blood pressure. Some compounds, such as caffeine and fructose, may raise arterial blood pressure, whereas others might lower arterial blood pressure, for example garlic, dark chocolate, fibers and potassium. In this article, we review several alimentary compounds and their (hypothesized) mechanisms of action, as well as the available evidence supporting a role of these compounds in the "non pharmacological" treatment and prevention of hypertension.
Keywords BeveragesCacaoCaffeine/pharmacologyCentral Nervous System Stimulants/pharmacologyDietary Fiber/pharmacologyGarlicHumansHypertension/*etiology/*prevention & controlMilk Proteins/pharmacologyPeptides/pharmacologyPotassium, Dietary/pharmacologySodium, Dietary/pharmacology
PMID: 21294306
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Research group Hypertension artérielle (128)
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PRUIJM, Menno et al. Alimentation et hypertension artérielle: au-delà du sel de table. In: Revue médicale suisse, 2010, vol. 6, n° 262, p. 1715-1716, 1718-1720. https://archive-ouverte.unige.ch/unige:20548

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Deposited on : 2012-05-22

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