Scientists at the University of Swabi have identified the molecular mechanisms by which mushroom consumption can reduce the severity of hypertension. Research published in the journal Phytotherapy Research.
Scientists reviewed studies investigating the effect of mushrooms on hypertension. The authors found that several biologically active compounds derived from fungi, such as lovastatin, cordycepin, ergosterol, and erytadenine, affect the activity of genes that regulate the functions of the cardiovascular system. Thus, these molecules are potential drug candidates that could be used to lower blood pressure, but this hypothesis requires further investigation.
Several studies have shown that adding mushrooms to the DASH diet and the Mediterranean diet improves blood pressure control in patients with hypertension. The DASH diet (Dietary Approaches to Stop Hypertension) is a nutritional system designed to maintain normal blood pressure. In addition, the bioactive components of mushrooms reduce the activity of HMG-CoA reductase, an enzyme necessary for cholesterol synthesis in the body.
The scientists concluded that adding mushrooms to food may be a way to prevent hypertension, but it does not replace medical treatment.
Hypertension, ie high blood pressure, is an important risk factor for cardiovascular disease. Normal blood pressure is considered to be the mean diastolic blood pressure of 80 mm Hg. and mean systolic blood pressure of 120 mmHg. In different countries, the criterion for hypertension is considered systolic blood pressure equal to or higher than 130-140 mm Hg and diastolic equal or higher than 90 mm Hg.