The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors: A systematic review and meta-analysis

We have recently reported that patients with fibromyalgia (FM) may be at increased risk for cardiovascular disease. Olive oil reportedly has cardioprotective effects. We examined the influence of olive oil consumption on cardiovascular risk factors in FM. This preliminary study was performed on blood samples of women with FM who consumed 50 mL of organic olive oil daily for 3 weeks. Patients were randomized into two groups: 15 women ingested extra virgin olive oil (EVOO) and 15 refined olive oil (ROO). Cardiovascular risk markers were measured at baseline (pre measure) and after consumption of olive oil (post measure). Red blood cell count and erythrocyte sedimentation rate (ESR; both p < 0.05) declined significantly post-treatment in the EVOO group. Consumption of ROO increased mean platelet volume and reduced platelet distribution width (PDW), neutrophil-to-lymphocyte ratio, ESR and fibrinogen (all p < 0.05). Significant differences were found in pre–post change between the EVOO and ROO groups for cortisol and PDW (both p < 0.05). Our results have shown that consumption of olive oil may have antithrombotic and antiinflammatory properties in patients with FM, thereby improving a number of cardiovascular risk markers. Both EVOO and ROO may be useful as adjuvants for the prevention and/or treatment of cardiovascular disorders in these patients.

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Effects of high phenolic olive oil on cardiovascular risk factors: A systematic review and meta-analysis

Phytomedicine ◽

10.1016/j.phymed.2015.03.019 ◽

2015 ◽

Vol 22 (6) ◽

pp. 631-640 ◽

Cited By ~ 42

Author(s):

C.D. Hohmann ◽

H. Cramer ◽

A. Michalsen ◽

C. Kessler ◽

N. Steckhan ◽

...

Keyword(s):

Risk Factors ◽

Systematic Review ◽

Cardiovascular Risk ◽

Olive Oil ◽

Cardiovascular Risk Factors ◽

Meta Analysis

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Effects of Extra Virgin Olive Oil and Apples Enriched-Dark Chocolate on Endothelial Progenitor Cells in Patients with Cardiovascular Risk Factors: A Randomized Cross-Over Trial

Antioxidants ◽

10.3390/antiox8040088 ◽

2019 ◽

Vol 8 (4) ◽

pp. 88 ◽

Cited By ~ 1

Author(s):

Francesca Felice ◽

Alessandra Francini ◽

Valentina Domenici ◽

Mario Cifelli ◽

Ester Belardinelli ◽

...

Keyword(s):

Risk Factors ◽

Cardiovascular Risk ◽

Olive Oil ◽

Cardiovascular Risk Factors ◽

Progenitor Cells ◽

Endothelial Progenitor Cells ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Dark Chocolate ◽

Blood Levels

Background: Endothelial dysfunction has been associated to cardiovascular outcomes in patients with cardiovascular risk factors. Circulating endothelial progenitor cells (EPCs) play an important physiological role for their reparative potential of vascular integrity, but are numerically reduced and functionally impaired in patients with cardiovascular risks. This study assesses the effects of Extra Virgin Olive Oil (EVOO) and apple-enriched dark chocolate intake on the blood levels of EPCs. Methods: Thirty volunteers with cardiovascular risk factors, enrolled in a randomised, crossover, four-weeks trial, received a solid dark chocolate bar (40 g/day) containing 10% EVOO or 2.5% dry apples. Urine samples were analyzed for endogenous metabolites. Circulating EPCs levels, clinical data and anthropometric examinations were collected. Results: 26 volunteers (M/F:14/12, 51 ± 9 years of age) completed the study. Comparison of pre-post intervention revealed a significant increase in EPCs levels associated with EVOO-dark chocolate consumption. Most biochemical parameters were not significantly modified by both chocolates. Conclusions: This study shows that a daily consumption of a non fattening dose of dark chocolate enriched with EVOO improves blood levels of EPCs, a well known surrogate biologic marker for endothelial function.

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Effects of olive oil on blood pressure: A systematic review and meta-analysis

Grasas y Aceites ◽

10.3989/gya.0105181 ◽

2018 ◽

Vol 69 (4) ◽

pp. 272 ◽

Cited By ~ 3

Author(s):

F. Zamora-Zamora ◽

J. M. Martínez-Galiano ◽

J. J. Gaforio ◽

M. Delgado-Rodríguez

Keyword(s):

Risk Factors ◽

Systematic Review ◽

Blood Pressure ◽

Cardiovascular Diseases ◽

Olive Oil ◽

Cardiovascular Events ◽

Meta Analysis ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Factors Associated

Hypertension is one of the most important risk factors associated with the development of cardiovascular diseases. Numerous studies have revealed that a diet enriched in olive oil can have a beneficial effect on blood pressure. This systematic review includes the effects of olive oil on blood pressure in individuals without previous cardiovascular events. Liquid oil shows a decrease in blood pressure, while capsules have not produced any effect. Diastolic blood pressure decreased after the consumption of olive oil, -0.73 mm Hg, 95% CI (-1.07, -0.40); p < 0.001, I2 = 86.9%, with high heterogeneity among the included studies. This reduction was mainly due to extra virgin olive oil (EVOO) from 10 ml to 50 ml/day: -1.44 mm Hg, 95% CI (-1.89, -1.00); p < 0.001. Regarding systolic blood pressure the observed decrease is not statistically significant. Further studies on the consumption of EVOO are needed to confirm these results.

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