Dietary Antioxidants and Their Impact on Oxidative Stress and Hypertension: Evidence and Mechanisms Via Endothelial Function
DOI:
https://doi.org/10.70983/ckf3hw85Keywords:
hypertension; oxidative stress; antioxidants; endothelial function; polyphenolsAbstract
Introduction: Hypertension is a major public health problem closely associated with oxidative stress and endothelial dysfunction. Dietary antioxidants may contribute to blood pressure control. The aim of this narrative review was to synthesize the available evidence on the impact of food-derived antioxidants on oxidative stress, endothelial function, and hypertension. Method: A narrative review of the scientific literature was conducted on antioxidant vitamins, carotenoids, polyphenols, antioxidant-rich foods and dietary patterns, as well as their mechanisms of action and effects on oxidative biomarkers and blood pressure. Results: The reviewed evidence indicates that antioxidants such as polyphenols, carotenoids, and vitamins C and E may improve nitric oxide bioavailability, reduce reactive oxygen species, and modulate pathways related to NADPH oxidase, eNOS, endothelin-1, and the renin-angiotensin system. Antioxidant-rich foods and dietary patterns showed more consistent effects than isolated supplements. However, blood pressure outcomes were variable and generally modest. Conclusion: Food-derived antioxidants may serve as adjuvants in hypertension management, particularly when consumed as part of healthy dietary patterns. Nevertheless, better standardized clinical studies are needed to confirm their clinical relevance.
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