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Effects of Olive Oil on Blood Pressure: Epidemiological, Clinical, and Mechanistic Evidence

1
National Research Council (CNR) Institute of Clinical Physiology, 73100 Lecce, Italy
2
Laboratory of Biochemistry and Molecular Biology, Department of Biological and Environmental Sciences and Technologies, University of Salento, 73100 Lecce, Italy
3
Cardiovascular Center, Paracelsus Medical University, 90471 Nuremberg, Germany
4
GVM Care & Research, Città di Lecce Hospital, 73100 Lecce, Italy
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Cardiac Surgery Unit, Department of Experimental and Clinical Medicine, University “Magna Graecia”, 88100 Catanzaro, Italy
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Laboratory of Applied Physiology, Department of Biological and Environmental Sciences and Technologies, University of Salento, 73100 Lecce, Italy
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Institute of Cardiology, University of Pisa, 56126 Pisa, Italy
*
Authors to whom correspondence should be addressed.
Nutrients 2020, 12(6), 1548; https://doi.org/10.3390/nu12061548
Received: 28 April 2020 / Revised: 21 May 2020 / Accepted: 22 May 2020 / Published: 26 May 2020
(This article belongs to the Special Issue Health-Promoting Components of Foods in Human Health)
The increasing access to antihypertensive medications has improved longevity and quality of life in hypertensive patients. Nevertheless, hypertension still remains a major risk factor for stroke and myocardial infarction, suggesting the need to implement management of pre- and hypertensive patients. In addition to antihypertensive medications, lifestyle changes, including healthier dietary patterns, such as the Dietary Approaches to Stop Hypertension (DASH) and the Mediterranean diet, have been shown to favorably affect blood pressure and are now recommended as integrative tools in hypertension management. An analysis of the effects of nutritional components of the Mediterranean diet(s) on blood pressure has therefore become mandatory. After a literature review of the impact of Mediterranean diet(s) on cardiovascular risk factors, we here analyze the effects of olive oil and its major components on blood pressure in healthy and cardiovascular disease individuals and examine underlying mechanisms of action. Both experimental and human studies agree in showing anti-hypertensive effects of olive oil. We conclude that due to its high oleic acid and antioxidant polyphenol content, the consumption of olive oil may be advised as the optimal fat choice in the management protocols for hypertension in both healthy and cardiovascular disease patients. View Full-Text
Keywords: hypertension; olive oil; monounsaturated fatty acids; polyphenols hypertension; olive oil; monounsaturated fatty acids; polyphenols
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MDPI and ACS Style

Massaro, M.; Scoditti, E.; Carluccio, M.A.; Calabriso, N.; Santarpino, G.; Verri, T.; De Caterina, R. Effects of Olive Oil on Blood Pressure: Epidemiological, Clinical, and Mechanistic Evidence. Nutrients 2020, 12, 1548. https://doi.org/10.3390/nu12061548

AMA Style

Massaro M, Scoditti E, Carluccio MA, Calabriso N, Santarpino G, Verri T, De Caterina R. Effects of Olive Oil on Blood Pressure: Epidemiological, Clinical, and Mechanistic Evidence. Nutrients. 2020; 12(6):1548. https://doi.org/10.3390/nu12061548

Chicago/Turabian Style

Massaro, Marika; Scoditti, Egeria; Carluccio, Maria A.; Calabriso, Nadia; Santarpino, Giuseppe; Verri, Tiziano; De Caterina, Raffaele. 2020. "Effects of Olive Oil on Blood Pressure: Epidemiological, Clinical, and Mechanistic Evidence" Nutrients 12, no. 6: 1548. https://doi.org/10.3390/nu12061548

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Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

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