Taken from “Potential benefits of garlic and other dietary supplements for the management of hypertension” which was published on Dec 27th 2019 in the Journal of EXPERIMENTAL AND THERAPEUTIC MEDICINE.
Researchers have investigated the potential effects of vitamin C supplementation in the management of hypertension. The blood pressure-lowering effect of vitamin C was previously observed following treatment with 500 mg daily for 4 to 6 weeks in patients with hypertension (21,22). A meta-analysis including 29 clinical trials reported that vitamin C supplementation for 8 weeks on average reduced SBP and DBP by 3.8 mmHg and 1.5 mmHg, respectively (23). Of note, a clinical study with 77 mostly normotensive participants suggested that the intravenous administration of high-dose vitamin C led to an acute reduction in blood pressure, particularly in prehypertensive patients (24). Furthermore, Mahajan et al reported that concomitant treatment with vitamin C and the anti-hypertensive drug, amlodipine, provided additional benefits, namely a lower SBP and higher serum level of superoxide dismutase (25). The anti-hypertensive effect of vitamin C is probably ascribed to the improvement of endothelial function by directly scavenging free radicals, which causes vascular damage in hypertensive patients. Padayatty et al surveyed 172 practitioners who administered vitamin C to 20,109 patients and reported that the side-effects of vitamin C appeared to be relatively minor (26).