scholarly journals 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 ◽  
Vol 12 (8) ◽  
pp. 2272 ◽  
Author(s):  
Katerina Sarapis ◽  
Colleen J. Thomas ◽  
Johanna Hoskin ◽  
Elena S. George ◽  
Wolfgang Marx ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Arterial Stiffness ◽  
Olive Oil ◽  
Dietary Intervention ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Potential Effect ◽  
Double Blind ◽  
Randomized Controlled

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.

scholarly journals Post-Prandial Effects of High-polyphenolic Extra Virgin Olive Oil on Endothelial Function in Adults at Risk for Type 2 Diabetes: A Randomized Controlled Crossover Trial

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 443-443
Author(s):  
Valentine Njike ◽  
Rockiy Ayettey ◽  
Judith Treu ◽  
Kimberly Doughty ◽  
David Katz
Keyword(s):  
Blood Pressure ◽  
Type 2 Diabetes ◽  
At Risk ◽  
Endothelial Function ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Refined Olive Oil ◽  
Randomized Controlled

Abstract Objectives The effects of olive oil on cardiovascular risk have been controversial. We compared the effects of high-polyphenolic extra virgin olive oil (EVOO) and refined olive oil without polyphenols on endothelial function (EF) in adults at risk for Type 2 diabetes. Methods Randomized, controlled, double-blind, crossover trial of 20 adults (mean age 56.1 years; 10 women, 10 men) at risk for Type 2 diabetes (i.e., as defined by either prediabetes or metabolic syndrome) assigned to one of two possible sequence permutations of two different single dose treatments (50 mL of high-polyphenolic EVOO or 50 mL of refined olive oil without polyphenols), with 1-week washout. Participants received their olive oils in a smoothie consisting of ½ cup frozen blueberries and 1 cup (8oz) low fat yogurt (Crowley low-fat vanilla) blended together and served in a 20 oz. plastic cup. Our primary outcome measure was EF measured as flow-mediated dilatation. Blood pressure was a secondary outcome measure. Participants were evaluated before and 2 hours after ingestion of their assigned olive oil treatment. Results EVOO acutely improved endothelial as compared to refined olive oil (1.2 ± 6.5% versus −3.6 ± 3.8%; P = 0.0086). No significant effects on systolic or diastolic blood pressure (i.e., −0.9 ± 7.1 mmHg versus −0.6 ± 9.8 mmHg; P = 0.9122 and −1.6 ± 5.0 mmHg versus −1.1 ± 7.6 mmHg; P = 0.8061 respectively) were observed. Conclusions High-polyphenolic EVOO acutely enhanced endothelial function in the study cohort, whereas refined olive oil did not. Blood pressure effects were not observed. The vascular effects of olive oil ingestion should specify the characteristics of the oil. Funding Sources Cobram Estate Extra Virgin Olive Oil.

scholarly journals A Case Follow-Up Report: Possible Health Benefits of Extra Virgin Olive Oil

2004 ◽  
Vol 4 ◽  
pp. 853-858 ◽  
Author(s):  
Said Shahtahmasebi ◽  
Shahnaz Shahtahmasebi
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Well Being ◽  
Extra Virgin Olive Oil ◽  
Blood Cholesterol ◽  
Healthy Population ◽  
Intraindividual Variation ◽  
Cholesterol Levels

In the course of a case study, a number of issues regarding the dynamics of blood cholesterol levels were identified. In this follow-up report, these issues are addressed. For example, issues of past behaviour and seasonality, intraindividual variation, and nonstationarity appear important over and above controllable variables such as diet and exercise. In this report, we conceptualise an alternative protective role for the dynamic blood cholesterol levels in a healthy population. Furthermore, regular consumption of extra virgin olive oil as produced in this case study may interact with the dynamics of cholesterol naturally. We recommend that future studies of this kind ought to include a time series of blood cholesterol based on daily measurements or intervals much shorter than the bimonthly measurements and to include measures of overall well being as covariates.

scholarly journals Effect of extra-virgin olive oil on lipid profile and inflammatory biomarkers in patients undergoing coronary angiography: a randomized, controlled, clinical trial

2020 ◽  
Author(s):  
Nafiseh Khandouzi ◽  
Ali Zahedmehr ◽  
Javad Nasrollahzadeh
Keyword(s):  
Clinical Trial ◽  
Cardiovascular Risk ◽  
Coronary Angiography ◽  
Olive Oil ◽  
Whole Blood ◽  
Ex Vivo ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Controlled Clinical Trial ◽  
Randomized Controlled

Abstract Background Olive oil, rich in mono-unsaturated fatty acid and the main fat in the Mediterranean diet, has long been considered to be favorable for cardiovascular health. The present study was conducted to compare the effects of high polyphenol extra-virgin olive oil (EVOO) with low polyphenol refined olive oil (ROO) on some cardiovascular risk factors in patients undergoing coronary angiography. Methods In a randomized, controlled, parallel-arm, clinical trial, 40 patients (aged 54.83 ± 7.04 years) with at least one classic cardiovascular risk factor (hypertension, dyslipidemia, or diabetes) who referred to coronary angiography were randomly allocated to two groups and received 25 mL EVOO (n = 20) or ROO (n = 20) daily for 6 weeks. Fasting blood was collected and plasma lipids, malondialdehyde (MDA), C-reactive protein (CRP) as well as, inflammatory cytokines in ex-vivo lipopolysaccharide (LPS)-stimulated whole blood culture were measured at the baseline and after the dietary intervention. Results Baseline characteristics were similar between the two groups. Plasma LDL-cholesterol significantly reduced in EVOO group (-9.52 ± 20.44 vs 8.68 ± 18.77 mg/dL, p = 0.007 for EVOO and ROO respectively), whereas total cholesterol/HDL-cholesterol had no significant changes. EVOO resulted in significant reduction in plasma CRP (-0.40 ± 0.52 vs 0.007 ± 0.42 mg/L, p = 0.01 for EVOO and ROO respectively) and increased ex-vivo whole blood LPS-stimulated IL-10 production (12.13 ± 33.64 vs -17.47 ± 49.04 pg/mL, p = 0.035 for EVOO and ROO respectively). However, there were no significant differences in LPS-stimulated IL-6 and plasma MDA levels between the two groups. Conclusions Daily consumption of polyphenol-rich EVOO in subjects who have been under medical treatment with risk-reducing agents could additionally improve LDL-C and selected inflammatory markers. Trial registration: NCT03796780 at clinicaltrial.gov (12/29/2018)

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