A few glasses of red wine a week can help avoid hypertension, suggests a study that focused on the role of the gut microbiome in metabolising flavonoids.

British and German researchers have found a link between lower BP and a higher intake of foods rich in flavonoids, including berries, apples, tea and red wine.

The study of more than 900 adults in Germany focused on the role played by microbes in the gut microbiome in metabolising flavonoids found in the foods and drinks, which then worked to bring down blood pressure.

While mounting research has shown flavonoids can improve heart health, the study team from Queen’s University and Kiel University said this was the first time data had explained their link to lowering blood pressure.