Functional Foods and Hypertension

Dear Colleagues,

Over the past 30 years, the number of hypertensive adults aged 30–79 has increased from 650 million to 1.28 billion, nearly half of whom did not know they had high blood pressure. High blood pressure is a major factor in death and disease worldwide, significantly increasing the risk of heart, brain, and kidney disease. Daily diet is important for improvement of hypertension, and the effects of food factors on blood pressure have been studied.

In this Special Issue, we are calling for articles on improving blood pressure with food factors such as functional food, nutrient, and dietary patterns, including instrumental analysis of antihypertensive food components, animal studies, and clinical studies for contribution to human health.

It has been demonstrated that agricultural crops contain acetylcholine, and daily intake of eggplant, which contains abundant acetylcholine, improves blood pressure in humans. These results revealed that acetylcholine, known as a neurotransmitter of vertebrate, is a novel functional food component. This means that there may still be many other unknown food factors which are useful for blood pressure control. Therefore, this Special Issue also welcomes cutting-edge research on the bioactivity of novel functional food components. In addition, studies on the effective improvement of blood pressure through personalized nutrition, including absorption kinetics, metabolic fate, and action mechanism of food components, are welcome.

If you are engaged in research on food factors to improve blood pressure, we sincerely invite you to contribute.

Dr. Kozo Nakamura
Guest Editor

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