In a very large study (188,000 people!) of how various flavonoid antioxidants may impact blood pressure, researchers found that study subjects who consumed the most anthocyanin antioxidants were less likely to be diagnosed with high blood pressure.

Anthocyanins are the pigments that give the stunning red/purple/blue colors to fruits and veggies like berries, beets, red onions, and red cabbage.  Blueberries were the winning food in this evaluation.  People who consumed as little as a single serving of blueberries a week were 10% less likely to get high blood pressure compared to those who ate no blueberries. (American Journal of Clinical Nutrition, February 2011) But don’t stop at one serving – try to eat berries daily!