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Foods That Dialate Blood Vessels

Updated July 19, 2017

Vasodilation or blood vessel dilation is an effective and safe method to improve blood circulation, increase blood flow to certain parts of the body, to improve low blood pressure and also help combat high cholesterol. Blood vessel dilation can occur naturally through the foods you consume. Eating specific foods can help issues related to low blood circulation and can be a natural alternative to taking pharmaceutical drugs that perform in the same manner.

Celery Juice

Celery juice can lower blood pressure because of the compound 3-n-butyl-phthalide, which relaxes the muscles in the wall of the arteries causing them to widen and allow blood to flow more freely. Studies performed at the University of Chicago show that simply drinking celery juice every day for one week can help lower blood pressure because of its vasodilation capabilities.

Bananas

According to the Harvard Medical School, bananas are rich in potassium, which helps the blood vessels dilate because the fruit increases sodium excretion in the urine. The Harvard study showed that men who ate a higher number of potassium-rich foods had a 38 per cent lower risk of stroke than those who did not because of its vasodilation qualities.

Dark Chocolate

Dark chocolate is beneficial in boosting blood vessel dilation because of its flavonoids. Flavonoids are a group of chemical compounds derived from plants that are shown to decrease oxidation of LDL cholesterol and inhibits the aggregation of blood platelets. Clinical studies performed at the University of California - San Francisco show that small daily doses of dark chocolate increased flow-mediated dilation of the blood vessels.

Chilli Peppers

Chilli peppers can dilate blood vessels and lower cholesterol. The ingredient, capsaicin, which gives the chillies their fieriness, cause LDL to resist oxidation for a longer period. This allows the heart to not work as hard, therefore reducing the risks of heart attacks, high blood pressure and stroke according to an Australian research team that reported their findings in the British Journal of Nutrition.

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About the Author

Jay Jay Waltz has been writing professionally since 2009, focusing on health, wellness and nutrition. He has written for various online publications. Waltz is a National Academy of Sports Medicine-certified personal trainer while undergoing corrective rehabilitation training. Waltz also holds a Bachelor of Science in public health environmentalism from the Southern Connecticut State University.