Olive oil polyphenols decrease blood pressure and improve endothelial function in young women with mild hypertension
Moreno-Luna R, Muñoz-Hernandez R, Miranda ML, Costa AF, Jimenez-Jimenez L, Vallejo-Vaz AJ, Muriana FJ, Villar J, Stiefel P
American journal of hypertension · 163 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Randomized controlled trial (indexed by PubMed)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Not stated
Who paid for it
- Funding
- Funding not disclosed
Publication
- Published
- 2012-08-23 · Am J Hypertens · vol. 25 · issue 12 · pp. 1299–304
- Publisher
- Oxford University Press
- Cited
- 241 citations · more than 98% of similar papers · 6.8× the field average
- Impact
- Top 10% most cited in its field
- References
- 43 works
- Access
- Open access (repository copy) · PUBLIC-DOMAIN
- Research areas
- Edible Oils Quality and Analysis · Sodium Intake and Health · Nutritional Studies and Diet
- Keywords
- Medicine, Blood pressure, Polyphenol, Crossover study, Asymmetric dimethylarginine, Internal medicine, Diastole, Oxidative stress, Endocrinology, Endothelial dysfunction, Washout, Antioxidant, Biochemistry, Arginine, Chemistry, Placebo, Pathology
- MeSH
- forearm, endothelium, vascular, humans, hyperemia, hypertension, dietary fats, unsaturated, plant oils, inflammation mediators, treatment outcome, severity of illness index, cross-over studies, double-blind method, age factors, sex factors, oxidative stress, blood pressure, time factors, adult, spain, female, young adult, polyphenols, biomarkers, olive oil
9 authors
From ES
- Rafael Moreno‐LunaInstituto de Biomedicina de Sevilla; Hospital Universitario Virgen del Rocío; Universidad de Sevilla
- Rocío Múñoz‐HernándezInstituto de Biomedicina de Sevilla; Universidad de Sevilla
- María Luisa MirandaInstituto de Biomedicina de Sevilla; Universidad de Sevilla
- Alzenira F. CostaInstituto de Biomedicina de Sevilla; Universidad de Sevilla
- Luis Jiménez-JiménezHospital Universitario Virgen del Rocío
- Antonio J. Vallejo‐VazInstituto de Biomedicina de Sevilla; Universidad de Sevilla
Abstract
Background
Olive oil polyphenols have been associated with several cardiovascular health benefits. This study aims to examine the influence of a polyphenol-rich olive oil on blood pressure (BP) and endothelial function in 24 young women with high-normal BP or stage 1 essential hypertension.
Methods
We conducted a double-blind, randomized, crossover dietary-intervention study. After a run-in period of 4 months (baseline values), two diets were used, one with polyphenol-rich olive oil (∼30 mg/day), the other with polyphenol-free olive oil. Each dietary period lasted 2 months with a 4-week washout between diets. Systolic and diastolic BP, serum or plasma biomarkers of endothelial function, oxidative stress, and inflammation, and ischemia-induced hyperemia in the forearm were measured.
Results
When compared to baseline values, only the polyphenol-rich olive oil diet led to a significant (P < 0.01) decrease of 7.91 mm Hg in systolic and 6.65 mm Hg of diastolic BP. A similar finding was found for serum asymmetric dimethylarginine (ADMA) (-0.09 ± 0.01 µmol/l, P < 0.01), oxidized low-density lipoprotein (ox-LDL) (-28.2 ± 28.5 µg/l, P < 0.01), and plasma C-reactive protein (CRP) (-1.9 ± 1.3 mg/l, P < 0.001). The polyphenol-rich olive oil diet also elicited an increase in plasma nitrites/nitrates (+4.7 ± 6.6 µmol/l, P < 0.001) and hyperemic area after ischemia (+345 ± 386 perfusion units (PU)/sec, P < 0.001).
Conclusions
We concluded that the consumption of a diet containing polyphenol-rich olive oil can decrease BP and improve endothelial function in young women with high-normal BP or stage 1 essential hypertension.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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