Modulation of blood pressure in hypertensive patients by vitamin C

Essential hypertension is characterized by endothelial dysfunction, arterial stiffness, and increased oxidative stress. We evaluated the effect of short-term treatment with the antioxidant vitamin C on blood pressure in essential hypertensive patients. A total of 50 participants with essential hypertension were evaluated before and after the study. They received 250 mg vitamin C twice daily for one month. Blood pressure, weight and height were measured before and after intervention. Body mass index was calculated and dietary pattern was assessed by using food frequency questionnaire and 24 dietary recalls. We observed a significant decline in both systolic blood pressure [138.1 +/- 12.7 vs 134.2 +/- 11.5 mmHg, p<0.005] and diastolic blood pressure [87.2 +/- 10.1 vs 85 +/- 8.8 mmHg, p<0.005] of the participants after one month of vitamin C intake. These effects were independent of patient's BMI. Our results indicates that daily intake of 500 mg supplementary vitamin C [250mg twice daily] may have beneficial effects on blood pressure and thus reducing the risk of complications

C-reactive protein in angiographically documented stable coronary disease

The association between C-reactive proteins [CRP], a marker of inflammation, and major coronary risk factors has been highlighted in several investigations. CRP is associated with acute cardiac events and can predict their occurrence. The aim of this study was to evaluate the association between CRP serum level and coronary artery disease [CAD] along with it's major risk factors, in patients with stable angina pectoris. In a cross-sectional case control study, CRP and major coronary risk factors including cholesterol, diabetes mellitus [DM] smoking and hypertension were evaluated in 200 angiographically documented CAD [case group] and 120 subjects with normal coronary arteries[control group]. Of 320 subjects 50 in both case and control groups were presented with a CRP >/= 6 mg/dl, with 30 [60%] female and 20 [40%] male patients. There was a significant association between CRP >/= 6 mg/dl and those with age>60 years [P=0.002], hypertensive subjects [P<0.05], diabetic patients [P<0.05], hypercholesterolemic patients [P<0.05], Low HDL [P<0.05] and smokers [P<0.05] in both the case and control groups. Multivariate analysis showed a significant correlation with CRP and angiographically documented CAD independent of coronary risk factors. The present study showed a significant relationship between C-reactive protein levels and coronary risk factors and also demonstrated an independent relationship between angiographically documented CAD and elevated CRP serum levels in patients with chronic stable ischemic heart disease

Omega-3 fatty acid content in various tissues of different Persian Gulf fish

To investigate the level of omega-3 fatty acids in different kind of fish head, muscle and liver from 30 species of fish collected from Persian Gulf. In this experimental study, the fish were collected by hunting from Boushehr and Hormozgan sea ports. Their head, muscle and liver fatty acids were determined on their methylated fatty acids dissolved in N-hexin. Quantitative analysis of fatty acids was performed by gas chromatography [GC] with methylmyristate used as the reference material in this analysis and the qualitative analysis of fatty acids was done by gas chromatography and mass spectrometer [GC- mass] and cod liver oil which contained all of omega-3 fatty acids used as standard. Our study showed that some fish were good sources of omega-3 fatty acids and Trout [Ghezel-ALA], Bartail flathead [Zaminkan-e-domnavari], Malabar blood snapper [Sorkhoo malabari] had maximum levels of omega-3 in all body tissues. Other types of fish were rich in omega 3 fatty acids in separate organs, such as liver in Bartail flathead [Zaminkan-e-domnavari], head in Sillago Sihama [Shoort] and muscle in Trout [Ghezel-ALA]. In contrast, lesser amount of omega 3 fatty acids is found in tissues of other species of fish such as Silver pomfret [Halva sefid], Longfin trevally [Gish-e-derazbale] and Xiphophorus Hellerii [Dom-shamshiri]. This research showed that the liver of fish had the highest level of omega-3 fatty acids and fish muscle contained more omega-3 fatty acids than the head and all fish tissues can be served