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Virgin olive oil and hypertension

Public Release: 19-Jul-2016

 

This research article by Dr. Sergio Lopez et al. is published in Current Vascular Pharmacology Journal Volume 14, Issue 6, 2016

Bentham Science Publishers

 

Oleic acid plus a constellation of minor constituents as a natural antihypertensive.

Consumption of virgin olive oil is good for you, but why? Scientific evidence on this issue has been accumulating for a quarter century. Epidemiological, clinical, and animal studies support that the consumption of virgin olive oil, instead of other sources of dietary fats, has antihypertensive effects.

What contains does virgin olive oil contain that makes it so healthy? Virgin olive oil is an oily fruit whose composition includes large quantities of oleic acid (a monounsaturated fatty acid) and also a variety of compounds present in lower quantities, named minor constituents, such as hydrocarbons, phytosterols, triterpenic compounds, and phenolic compounds. Both oleic acid and these minor constituents confer unique bioactive properties to virgin olive oil.

How do its components protect from hypertension? They influence on factors associated with the pathophysiology of hypertension such as vascular contractibility and protect from heart and kidney cellular loss and functionality, leading to a reduction of blood pressure.

Is it a miraculous ingredient? No, it is just a food. Virgin olive oil helps in preventing and treating hypertension but its full power arises as part of the Mediterranean dDiet in a global strategy for a healthy and long-lasting life.

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Reference: Lopez, S.; et al. (2016). Virgin Olive Oil and Hypertension, Curr. Vasc. Pharmacol., DOI: 10.2174/1570161114666160118105137

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