ABSTRACT
High blood pressure is among the established risk factor for cardiovascular disease. Vitamin C may modulate other established risk factors and processes, thereby reducing the risk of overt disease. To investigate the relationship between antioxidant vitamin C supplementation and blood pressure level in hypertensive subjects. In an experimental study [before and after study] we selected 35 hypertensive patients. Anthropometric indices were measured and BMI was calculated. Fasting blood samples were collected before and after the one-month administration of 500mg vitamin C/day. Plasma vitamin C concentration was measured using 2, 4 dinitrophenyl hydrazine and UV/vis spectrophotometer. Blood pressure was measured by 24 hr holter monitoring. A mean 3-day food records and food frequency questionnaire was analyzed by Nutrition III soft ware. The results indicated that following the one-month consumption of 500mg vitamin C/day, both SBP [p< 0.005] and DBP [p<0.003] were significantly decreased. At the same time, plasma ascorbic acid concentration showed a significant increase [p<0.005]. There was an inverse correlation between the change in SBP and the change in ascorbic acid concentration [p<0.006]. The data suggested that the consumption of 500mg ascorbic acid/day reduces both SBP and DBP in hypertensive subjects