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The Effect of High Polyphenol Extra Virgin Olive Oil on Blood Pressure and Arterial Stiffness in Healthy Australian Adults: A Randomized, Controlled, Cross-Over Study

1
Department of Dietetics, Nutrition and Sport, School of Allied Health, Human Services and Sport, La Trobe University, Melbourne 3086, Australia
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Department of Physiology, Anatomy and Microbiology, School of Life Sciences, La Trobe University, Melbourne 3086, Australia
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Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong 3220, Australia
4
Impact (the Institute for Mental and Physical Health and Clinical Translation), Food & Mood Centre, Deakin University, Geelong 3220, Australia
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School of Allied Health, Human Services and Sport, La Trobe University, Melbourne 3086, Australia
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Bond University Nutrition and Dietetics Research Group, Faculty of Health Sciences and Medicine, Bond University, Brisbane 4226, Australia
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Department of Nutrition and Dietetics, Princess Alexandra Hospital, Brisbane 4102, Australia
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Centre for Human Psychopharmacology, Swinburne University of Technology, Melbourne 3122, Australia
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Department of Mathematics and Statistics, School of Engineering and Mathematical Sciences, La Trobe University, Melbourne 3086, Australia
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College of Science, Health, Engineering and Education, Murdoch University, Perth 6150, Australia
*
Author to whom correspondence should be addressed.
Nutrients 2020, 12(8), 2272; https://doi.org/10.3390/nu12082272
Received: 28 June 2020 / Revised: 24 July 2020 / Accepted: 27 July 2020 / Published: 29 July 2020
(This article belongs to the Special Issue Nutritional Therapy for High Blood Pressure)
Extra virgin olive oil (EVOO) is suggested to be cardioprotective, partly due to its high phenolic content. We investigated the effect of extra virgin high polyphenol olive oil (HPOO) versus low polyphenol olive oil (LPOO) on blood pressure (BP) and arterial stiffness in healthy Australian adults. In a double-blind, randomized, controlled cross-over trial, 50 participants (age 38.5 ± 13.9 years, 66% female) were randomized to consume 60 mL/day of either HPOO (360 mg/kg polyphenols) or LPOO (86 mg/kg polyphenols) for three weeks. Following a two-week washout period, participants crossed over to consume the alternate oil. Anthropometric data, peripheral BP, central BP and arterial stiffness were measured at baseline and follow up. No significant differences were observed in the changes from baseline to follow up between the two treatments. However, a significant decrease in peripheral and central systolic BP (SBP) by 2.5 mmHg (95% CI: −4.7 to −0.3) and 2.7 mmHg (95% CI: −4.7 to −0.6), respectively, was observed after HPOO consumption. Neither olive oil changed diastolic BP (DBP) or measures of arterial stiffness. The reductions in SBP after HPOO consumption provide evidence for a potentially widely accessible dietary intervention to prevent cardiovascular disease in a multiethnic population. Longer intervention studies and/or higher doses of EVOO polyphenols are warranted to elucidate the potential effect on DBP and arterial stiffness. View Full-Text
Keywords: olive oil; extra virgin olive oil; polyphenols; cardiovascular disease; blood pressure; hypertension; arterial stiffness olive oil; extra virgin olive oil; polyphenols; cardiovascular disease; blood pressure; hypertension; arterial stiffness
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MDPI and ACS Style

Sarapis, K.; Thomas, C.J.; Hoskin, J.; George, E.S.; Marx, W.; Mayr, H.L.; Kennedy, G.; Pipingas, A.; Willcox, J.C.; Prendergast, L.A.; Itsiopoulos, C.; Moschonis, G. The Effect of High Polyphenol Extra Virgin Olive Oil on Blood Pressure and Arterial Stiffness in Healthy Australian Adults: A Randomized, Controlled, Cross-Over Study. Nutrients 2020, 12, 2272. https://doi.org/10.3390/nu12082272

AMA Style

Sarapis K, Thomas CJ, Hoskin J, George ES, Marx W, Mayr HL, Kennedy G, Pipingas A, Willcox JC, Prendergast LA, Itsiopoulos C, Moschonis G. The Effect of High Polyphenol Extra Virgin Olive Oil on Blood Pressure and Arterial Stiffness in Healthy Australian Adults: A Randomized, Controlled, Cross-Over Study. Nutrients. 2020; 12(8):2272. https://doi.org/10.3390/nu12082272

Chicago/Turabian Style

Sarapis, Katerina; Thomas, Colleen J.; Hoskin, Johanna; George, Elena S.; Marx, Wolfgang; Mayr, Hannah L.; Kennedy, Greg; Pipingas, Andrew; Willcox, Jane C.; Prendergast, Luke A.; Itsiopoulos, Catherine; Moschonis, George. 2020. "The Effect of High Polyphenol Extra Virgin Olive Oil on Blood Pressure and Arterial Stiffness in Healthy Australian Adults: A Randomized, Controlled, Cross-Over Study" Nutrients 12, no. 8: 2272. https://doi.org/10.3390/nu12082272

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