High salt consumption may destroy a certain type of gut bacteria and this could be a reason for a high blood pressure, according to a new study, led by the scientists from the Experimental and Clinical Research Center and Max Delbrück Center for Molecular Medicine in Berlin, Germany.
In the course of the research, a team of researchers discovered that a version of Lactobacillus, a type of gut bacteria found in fermented food, is destroyed when they are fed a high-salt food. This food also was a reason for the high blood pressure in mice.
Lead researcher of the study Prof. Dominik N. Müller says: “We should start to see our gut microbiome as a viable target for treating conditions that we know are aggravated by salt, such as high blood pressure and inflammation.”
According to a recent study, published in The Journal of Physiology, exercising four to five times per week may help stop the main arteries to the heart from stiffening up.
The researchers from the US have found that those who exercise four to five times per week had healthier large central arteries and healthier middle-sized ones.
Lead author of the study Dr. Benjamin Levine of the Institute for Exercise and Environmental Medicine in Dallas, USA, explains: “This work is really exciting because it enables us to develop exercise programs to keep the heart youthful and even turn back time on older hearts and blood vessels.”
It is well known that our overall health and wellbeing are totally dependable on what we eat. That is why a healthy diet plays a significant role in keeping the body healthy. Day after day, scientists all over the world make new discoveries proving that certain products may be beneficial for certain systems of our body.
The latest research, published in the journal Nutrients, explained how pecans may improve heart health and described the numerous benefits of consuming this nut. The study was executed by the team of scientists at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University in Medford.
For their study, the researchers recruited 26 men and women, who were overweight or obese but otherwise healthy. The participants spent 4 weeks on one diet and then switched to another diet for the remaining 4 weeks. One of the diets was a control diet where 15% of the total calorie count were pecans. The researchers found that adding pecans to the participants’ diets improved insulin sensitivity.
Lead researcher Diane McKay, Ph.D., explains: “Pecans are naturally high in monounsaturated and polyunsaturated fats, so replacing a portion of the saturated fat in the diet with these healthier fats can explain some of the cardioprotective effect we observed.”