Virgin Olive Oil and Hypertension

Title:Virgin Olive Oil and Hypertension

Volume: 14 Issue: 4

Author(s): Sergio Lopez, Beatriz Bermudez, Sergio Montserrat-de la Paz, Sara Jaramillo, Rocio Abia and Francisco JG Muriana

Affiliation:

Keywords: Virgin olive oil, oleic acid, minor constituents, polyphenols, blood pressure, hypertension, Mediterranean diet.

Abstract: The incidence of high blood pressure (BP) along with other cardiovascular (CV) risk factors on human health has been studied for many years. These studies have proven a link between unhealthy dietary habits and sedentary lifestyle with the onset of hypertension, which is a hallmark of CV and cerebrovascular diseases. The Mediterranean diet, declared by the UNESCO as an Intangible Cultural Heritage since 2013, is rich in vegetables, legumes, fruits and virgin olive oil. Thanks to its many beneficial effects, including those with regard to lowering BP, the Mediterranean diet may help people from modern countries to achieve a lower occurrence of CV disease. Data from human and animal studies have shown that the consumption of virgin olive oil shares most of the beneficial effects of the Mediterranean diet. Virgin olive oil is the only edible fat that can be consumed as a natural fruit product with no additives or preservatives, and contains a unique constellation of bioactive entities, namely oleic acid and minor constituents. In this review, we summarize what is known about the effects of virgin olive oil on hypertension.

Cite this article as:

Lopez Sergio, Bermudez Beatriz, Montserrat-de la Paz Sergio, Jaramillo Sara, Abia Rocio and Muriana JG Francisco, Virgin Olive Oil and Hypertension, Current Vascular Pharmacology 2016; 14 (4) . https://dx.doi.org/10.2174/1570161114666160118105137