RESUMEN
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