Please use this identifier to cite or link to this item: http://repository.elizadeuniversity.edu.ng/jspui/handle/20.500.12398/1105
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dc.contributor.authorAjeigbe, Olufunke F.-
dc.contributor.authorAdemosun, Ayokunle Olubode-
dc.contributor.authorOboh, Ganiyu-
dc.date.accessioned2021-06-07T12:41:50Z-
dc.date.available2021-06-07T12:41:50Z-
dc.date.issued2020-06-14-
dc.identifier.citationAjeigbe, O. F., Ademosun, A. O., & Oboh, G. (2020). Relieving the tension in hypertension: Food–drug interactions and anti‐hypertensive mechanisms of food bioactive compounds. Journal of Food Biochemistry. doi:10.1111/jfbc.13317en_US
dc.identifier.urihttps://doi.org/10.1111/jfbc.13317-
dc.identifier.urihttp://repository.elizadeuniversity.edu.ng/jspui/handle/20.500.12398/1105-
dc.descriptionStaff Publicationen_US
dc.description.abstractHypertension is a global health problem. Statistics report from the World Health Organization reveals its prevalence in about a quarter of the world global population. Due to the complications associated with hypertension, it is required to be well managed or prevented pharmacologically or non-pharmacologically. Pharmacologically, the major antihypertensive drugs used are centrally acting sympatholytic drugs, diuretics, vasodilators, angiotensin converting enzyme inhibitors, and angiotensin II receptor blockers while non-pharmacological means of management include lifestyle changes, intake of diet or supplements with antihypertensive effects. Interestingly, the use of diet as a complement with drug intake has become very popular due to occurring side effects over time. Recent research efforts have revealed that foods such as fruits and vegetables contain bioactive substances that modulate the activities of macromolecules involved in the development, complications, and management of hypertension. Practical applications Recent research efforts have suggested the efficacy of diets rich in fruits and vegetables in the management of hypertension. This review examines some of the mechanisms involved in the dietary management or prevention of hypertension by bioactive compounds found in foods. This review promotes the use of diet in the management of the condition and also suggests that precautions to be taken in the combined use of food and drugs.en_US
dc.language.isoenen_US
dc.publisherWiley : Journal of Food Biochemistryen_US
dc.subjectangiotensin-I converting enzymeen_US
dc.subjectdrugsen_US
dc.subjectFooden_US
dc.subjecthypertensionen_US
dc.subjectvasodilatorsen_US
dc.titleRelieving the tension in hypertension: Food–drug interactions and anti-hypertensive mechanisms of food bioactive compoundsen_US
dc.typeArticleen_US
Appears in Collections:Research Articles

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