Olive Oil Polyphenols Decrease Blood Pressure and Improve Endothelial Function in Young Women with Mild Hypertension | Zendy

Rafael MorenoLuna | Zendy; Rocío MúñozHernández | Zendy; María Luisa Miranda | Zendy; Alzenira F. Costa | Zendy; Luis Jiménez-Jiménez | Zendy; Antonio J. VallejoVaz | Zendy; Francisco J.G. Muriana | Zendy; José R. Villar | Zendy; Pablo Stiefel | Zendy

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Olive Oil Polyphenols Decrease Blood Pressure and Improve Endothelial Function in Young Women with Mild Hypertension

Author(s) -

Rafael MorenoLuna,

Rocío MúñozHernández,

María Luisa Miranda,

Alzenira F. Costa,

Luis Jiménez-Jiménez,

Antonio J. VallejoVaz,

Francisco J.G. Muriana,

José R. Villar,

Pablo Stiefel

Publication year - 2012

Publication title -

american journal of hypertension

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.009

H-Index - 136

eISSN - 1941-7225

pISSN - 0895-7061

DOI - 10.1038/ajh.2012.128

Subject(s) - medicine , blood pressure , polyphenol , crossover study , asymmetric dimethylarginine , diastole , oxidative stress , endocrinology , endothelial dysfunction , washout , antioxidant , biochemistry , arginine , chemistry , placebo , pathology , alternative medicine , amino acid

Olive oil polyphenols have been associated with several cardiovascular health benefits. This study aims to examine the influence of a polyphenol-rich olive oil on blood pressure (BP) and endothelial function in 24 young women with high-normal BP or stage 1 essential hypertension.

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