Potatoes Push Down Blood Pressure

Purple-skinned potatoes contain high levels of antioxidant compounds, including phenolic acids, anthocyanins, and carotenoids. Joe A. Vinson, from the University of Scranton (Pennsylvania, USA), and colleagues enrolled 18 men and women, most of whom were overweight and hypertensive, in a study in which the subjects consumed 6-8 small microwaved purple potatoes twice a day, or no potatoes, for four weeks; then switch to the opposite regimen for another four weeks.  The researchers observed that diastolic blood pressure dropped by an average of 4.3%, while systolic blood pressure decreased by an average of 3.5%. None of the study participants gained weight during the study period. The study authors conclude that “purple potatoes are an effective hypotensive agent and lower the risk of heart disease and stroke in hypertensive subjects without weight gain.”