A double-blind study published in the January 2006 issue of the
American Heart Journal found that a
high antioxidant tomato extract given to patients with hypertension lowered blood pressure when given over a two month period.Researchers at Soroka University Medical Center in Israel recruited thirty-one men and women aged 30 to 70 with grade 1 hypertension. Without knowing whether they were receiving tomato extract or a placebo, participants were given a placebo for four weeks followed by one 250 milligram capsule of Lyc-O-Mato tomato extract for eight weeks, then the placebo for another four weeks. No other supplements were allowed during the course of the study.
The subjects' systolic blood pressure declined from an average of 144 to 134 mm Hg, and diastolic was reduced from a mean 87.4 to 83.4 mm Hg during the eight week period of treatment with tomato extract. Lipid peroxidation products decreased after treatment with tomato extract as well.The authors observe that reducing blood pressure from the grade 1 hypertension range to high normal, and maintaining it there, could help prevent the progression of hypertension and postpone the need for medication. They recommend larger trials for longer periods to help define tomato extract's role as an antihypertensive agent.
http://www.lef.org/whatshot/2006_01.htm#telbVolume 151, Issue 1, Pages 100.e6-100.e1 (January 2006)
Natural antioxidants from tomato extract reduce blood pressure in patients with grade-1 hypertension: A double-blind, placebo-controlled pilot studyAbstract with links to full text and PDF:
http://www.ahjonline.com/article/PIIS000287030500503X/abstract