Drinking Cherry Juice May Help Reduce High Blood Pressure

Drinking cherry juice can significantly reduce high blood pressure, particularly in males with early hypertension, to a level comparable to that achieved by medication, new research has found. High blood pressure if left untreated, increases risk of heart attack, heart failure, kidney disease, stroke or dementia.

The findings showed that men who drank tart Montmorency cherry juice -- a variety of sour cherry -- saw a peak reduction in their blood pressure of seven millimetre of mercury (mmHg) in the three hours after consuming the drink.This reduction is comparable to the level achieved by anti-hypertensive drugs, the researchers said.When phenolic acids, protocatechuic and vanillic -- compounds present within the cherry concentrate -- reached their peak levels in the plasma, systolic blood pressure showed greatest improvement."The magnitude of the blood pressure lowering effects we observed was comparable to those achieved by a single anti-hypertensive drug and highlights the potential importance that Montmorency cherries could have in the effective management of high blood pressure," said lead author Karen Keane, lecturer at Northumbria University in Britain.Raised blood pressure is the leading cause of deaths from heart diseases, yet relatively small reductions in blood pressure can have a large impact on mortality rates, Keane added in the paper published in The American Journal of Clinical Nutrition.The team worked with fifteen participants who were displaying early hypertension with blood pressure readings of at least 130/90 mmHg, meaning they were at higher risk of experiencing heart related problems.They were given either 60ml of a Montmorency cherry concentrate or the same amount of a commercially available fruit-flavoured cordial.Blood pressure and blood samples were taken before the cherry concentrate was consumed and blood pressure was measured on an hourly basis thereafter.

How to Make Iced Tea this Summer, Beyond Lemon and Peach

Traditionally, iced tea is made from black tea leaves. But as of late, many small boutiques and cafes are experimenting with exotic tea blends and even sprucing them up with dried herbs, spices and flowers. Think: White tea with a kiss of rose or acai-mango or raspberry-mint or lemongrass-marigold. Garnishes, brewing methods, sweeteners and add-ins make it really easy to step up your iced tea game this summer, and even help transform iced tea into the ideal mocktail (or cocktail) for outdoor parties.

Mr. Amit Anand, Owner of Mingle Tea says, “A brew of Orange and Mint Green Tea works beautifully as an iced tea for the summer. Not only are oranges packed with high levels of vitamin C, but mint helps you cool down. You can blend it with some soda, a splash of lime, a spoonful of honey and voila! Even a pitcher of Pineapple and Vanilla Iced Tea is really refreshing. It’s black tea, and makes for a brilliant concoction especially if you add a dash of lemon juice”.

The best thing about making your iced tea is limiting the amount of sweetener you add (or not adding any), sans the chemicals. And these cold infusions make for a great solution for people who avoid drinking a hot cuppa.

Now if you believe that nothing screams summer quite like mangoes, you’ll love this gorgeous Peach and Mango Iced Tea recipe, with a White Tea base. It’s really simple, tastes divine (and makes for a perfect picture). Did you know: Studies suggest that White Tea may have the highest levels of antioxidants as compared to all other types of tea? You’re in for a treat.