Drinking red wine can help lower blood pressure, a study has found.
A higher intake of foods rich in flavonoids – such as berries, apples, tea and red wine – has been linked to lowering blood pressure in new analysis from Queen’s University in Belfast and Kiel University in Germany.
The experts have stressed that moderation was key, with the research finding that about three glasses of red wine was the optimal amount.
The study, which involved more than 900 participants in Germany, focused on how microbes in the gut break down flavonoids found in those foods and drinks, resulting in a drop in blood pressure.
Lead investigator Professor Aedin Cassidy said: “Our gut microbiome plays a key role in metabolising flavonoids to enhance their cardioprotective effects, and this study provides evidence to suggest these blood pressure-lowering effects are achievable with simple changes to the daily diet.”