Carotenes, vitamin C and polyphenols found in gazpacho are linked to reduced hypertension, according to researchers at the University of Barcelona.
“Previous clinical and epidemiological studies associate the consumption of gazpacho’s main ingredients (tomato, cucumber, garlic, olive oil, etc.) with an arterial pressure reduction," explains study author Alexander Medina-Remón. “
This new scientific study states for the first time that a regular consumption of gazpacho is as beneficial as the consumption of its ingredients individually, so gazpacho can reduce hypertension."
One puzzling aspect of the results is the salt contained in gazpacho, as salt consumption and low blood pressure aren't positively linked. The researchers surmise that the bioactive elements of gazpacho counteract salt's effects.
“Gazpacho highly contains carotenes, vitamin C and polyphenols," says Medina- Remón. "The final balance of the bioactive elements of gazpacho and its salt content makes it to be cardio-healthy; in other words, at the end, the positive effect of all the ingredients that contribute to the reduction of arterial pressure prevails over salt’s effect. The risk could be reduced up to 27% in some profiles of consumers."
The study was conducted as part of PREDIMED, a larger analysis of the effects of the Mediterranean diet on those at high risk for cardiovascular disease, and its role in preventing cardiovascular diseases. Hypertension affects about 25 % of the adult population, and is the primary risk factor for myocardial or cerebral infarction, which is a leading cause of death in western population.
