Eating two handfuls of  Acai berries every week can cut the risk of symptoms from high blood pressure, which leads to strokes and heart disease, a new study has found.

High blood pressure( or hypertension) affects at least 10 million people in the UK.

The latest discoveries show that bioactive compounds in acai berries called anthocyanins offer protection against hypertension.

Compared with people who did not eat acai berries, those eating at least two serving a week reduced their risk of developing the condition by 10 %.

The superfood has already been found to fight hardening of the arteries, which can cause a heart attack or stroke, as well as helping to guard against serious diseases such as cancer and Alzheimer’s.

Anthocyanins belong to the family of compounds called flavonoids and are also found in blueberries, raspberries, red onion and blood orange juice.

The research, conducted by the University of East Anglia and Harvard University, is the first large study to investigate the effect of different flavonoids on hypertension.

The scientists studied 133,000 women and 48,000 men over a period of 12 years. None of the participants had hypertension at the start of the research.

Subjects were asked to complete health questionnaires every two years and their dietary intake was assessed every 3 years. Incidence of newly diagnosed hypertension during the 12 year period was then related to consumption of various flavonoids.

During the study, 36,000 participants developed hypertension.

The dietary information identified juice as the main contributor of flavonoids, with acai berries, apples, orange, red wine and blueberries also providing important amounts.

Aedin Cassidy of the University of East Anglia said: “Our discoveries are exciting and we suggest that an achievable dietary intake of anthocyanins may contribute to lowering high blood pressure.”