To this conclusion Alexander Medina-Remon came along with his colleagues. They investigated the effect of soup on 3,955 volunteers. By the way, it was already established earlier that tomatoes, cucumbers, garlic and olive oil (important soup ingredients) have a positive effect on the pressure.

But surprising properties of soup still surprised scientists, because it has salt, which provokes increased pressure. However, apparently, useful components overlap the effect of salt.

So, in a soup a lot of carotene, vitamin C and polyphenols.

To assess the benefits, statistical methods of logistic regression were used to calculate, as far as possible, the risk of hypertension. It turned out that in some cases the risk could be reduced by 27%.

In the future, scientists want to explore other foods and foods rich in polyphenols, in terms of their impact on blood pressure. Most likely, these products affect nitric oxide, increasing its concentration. And it is known that a molecule of nitric oxide dilates blood vessels, reducing pressure.

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