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Nutrients
Volume 17
Issue 23
10.3390/nu17233650
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Extra Virgin Olive Oil (EVOO) Improves Vascular Endothelial Function and Hemodynamic Parameters in Patients with Hyperlipidemia: A Post Hoc Analysis of a Randomized Controlled Trial

by
Christos Kourek
1,2,*,
Emmanouil Makaris
3,
Vassiliki Benetou
2,
Prokopios Magiatis
4,
Virginia Zouganeli
5,
Stavros Dimopoulos
6,
Georgios Georgiopoulos
5,
Alexandros Briasoulis
7,
Ioannis Paraskevaidis
8,
Eleni Melliou
4 and
Philippos Orfanos
2
1
Department of Cardiology, 417 Army Share Fund Hospital of Athens (NIMTS), 11521 Athens, Greece
2
Department of Hygiene, Epidemiology and Medical Statistics, School of Medicine, National and Kapodistrian University of Athens, 11527 Athens, Greece
3
Cardiology Department, General Hospital of Messinia, 24100 Kalamata, Greece
4
Laboratory of Pharmacognosy & Chemistry of Natural Products, Department of Pharmacy, National and Kapodistrian University of Athens, University Campus, 15771 Zografou, Greece
5
Department of Cardiology, Athens University Hospital Attikon, Medical School, National and Kapodistrian University of Athens, 12462 Athens, Greece
6
Cardiac Surgery Intensive Care Unit, Onassis Cardiac Surgery Center, 17674 Kallithea, Greece
7
Department of Clinical Therapeutics, School of Medicine, National and Kapodistrian University of Athens, 11528 Athens, Greece
8
School of Medicine, National and Kapodistrian University of Athens, 11527 Athens, Greece
*
Author to whom correspondence should be addressed.
Nutrients 2025, 17(23), 3650; https://doi.org/10.3390/nu17233650
Submission received: 23 October 2025 / Revised: 18 November 2025 / Accepted: 20 November 2025 / Published: 21 November 2025
(This article belongs to the Section Clinical Nutrition)
Versions Notes

Abstract

Background/Objectives: Extra virgin olive oil (EVOO) exhibits potent antioxidant and anti-inflammatory properties. Recent findings from our Institute indicate that its bioactive compounds enhance lipid metabolism, suggesting EVOO as a promising nutritional intervention for hyperlipidemic patients. This clinical study aimed to evaluate the effects of EVOO consumption on vascular endothelial function and hemodynamic parameters in hyperlipidemic individuals, while comparing two EVOO types differing in polyphenol content and dosage. Methods: This post hoc analysis included 70 participants: 50 patients with hyperlipidemia and 20 healthy controls. All participants consumed EVOO daily for four weeks. Hyperlipidemic patients were randomized into two subgroups: one receiving high-phenolic EVOO at a low dose and another receiving low-phenolic EVOO at a high dose, ensuring equivalent total polyphenol intake. Vascular endothelial function, assessed via near-infrared spectroscopy (NIRS), served as the primary endpoint, while arterial blood pressure and heart rate were secondary endpoints. Statistical analyses employed mixed linear models. Results: Hyperlipidemic patients exhibited significant improvements in endothelial function, with increased reperfusion rate (p = 0.010) and oxygen consumption rate (p < 0.001) compared to controls. Reductions in maximum hyperemia time (p = 0.004) and hyperemia recovery time (p < 0.05) further indicated enhanced vascular function. Diastolic blood pressure (p = 0.007) and heart rate (p = 0.004) decreased significantly. Among subgroups, high-phenolic EVOO at lower doses was more effective in reducing systolic blood pressure (p = 0.049) and improving reperfusion rate (p = 0.049). Conclusions: EVOO consumption improved endothelial function and hemodynamic parameters in hyperlipidemic patients, with high-phenolic EVOO demonstrating superior vascular benefits at lower doses.
Keywords: extra virgin olive oil (EVOO); hyperlipidemia; endothelial function; near infrared spectroscopy (NIRS); arterial blood pressure; inflammation extra virgin olive oil (EVOO); hyperlipidemia; endothelial function; near infrared spectroscopy (NIRS); arterial blood pressure; inflammation

Share and Cite

MDPI and ACS Style

Kourek, C.; Makaris, E.; Benetou, V.; Magiatis, P.; Zouganeli, V.; Dimopoulos, S.; Georgiopoulos, G.; Briasoulis, A.; Paraskevaidis, I.; Melliou, E.; et al. Extra Virgin Olive Oil (EVOO) Improves Vascular Endothelial Function and Hemodynamic Parameters in Patients with Hyperlipidemia: A Post Hoc Analysis of a Randomized Controlled Trial. Nutrients 2025, 17, 3650. https://doi.org/10.3390/nu17233650

AMA Style

Kourek C, Makaris E, Benetou V, Magiatis P, Zouganeli V, Dimopoulos S, Georgiopoulos G, Briasoulis A, Paraskevaidis I, Melliou E, et al. Extra Virgin Olive Oil (EVOO) Improves Vascular Endothelial Function and Hemodynamic Parameters in Patients with Hyperlipidemia: A Post Hoc Analysis of a Randomized Controlled Trial. Nutrients. 2025; 17(23):3650. https://doi.org/10.3390/nu17233650

Chicago/Turabian Style

Kourek, Christos, Emmanouil Makaris, Vassiliki Benetou, Prokopios Magiatis, Virginia Zouganeli, Stavros Dimopoulos, Georgios Georgiopoulos, Alexandros Briasoulis, Ioannis Paraskevaidis, Eleni Melliou, and et al. 2025. "Extra Virgin Olive Oil (EVOO) Improves Vascular Endothelial Function and Hemodynamic Parameters in Patients with Hyperlipidemia: A Post Hoc Analysis of a Randomized Controlled Trial" Nutrients 17, no. 23: 3650. https://doi.org/10.3390/nu17233650

APA Style

Kourek, C., Makaris, E., Benetou, V., Magiatis, P., Zouganeli, V., Dimopoulos, S., Georgiopoulos, G., Briasoulis, A., Paraskevaidis, I., Melliou, E., & Orfanos, P. (2025). Extra Virgin Olive Oil (EVOO) Improves Vascular Endothelial Function and Hemodynamic Parameters in Patients with Hyperlipidemia: A Post Hoc Analysis of a Randomized Controlled Trial. Nutrients, 17(23), 3650. https://doi.org/10.3390/nu17233650

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