Unidad Clinico Experimental de Riesgo Vascular, Instituto de Biomedicina de Sevilla (IBIS) SAS, CEIC, Universidad de Sevilla, Hospital Virgen del Rocio, Seville, Spain.
Am J Hypertens. 2012 Dec;25(12):1299-304. doi: 10.1038/ajh.2012.128. Epub 2012 Aug 23.
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.
We conducted a double-blind, randomized, crossover dietary-intervention study. After a run-in period of 4 months (baseline values), two diets were used, one with polyphenol-rich olive oil (∼30 mg/day), the other with polyphenol-free olive oil. Each dietary period lasted 2 months with a 4-week washout between diets. Systolic and diastolic BP, serum or plasma biomarkers of endothelial function, oxidative stress, and inflammation, and ischemia-induced hyperemia in the forearm were measured.
When compared to baseline values, only the polyphenol-rich olive oil diet led to a significant (P < 0.01) decrease of 7.91 mm Hg in systolic and 6.65 mm Hg of diastolic BP. A similar finding was found for serum asymmetric dimethylarginine (ADMA) (-0.09 ± 0.01 µmol/l, P < 0.01), oxidized low-density lipoprotein (ox-LDL) (-28.2 ± 28.5 µg/l, P < 0.01), and plasma C-reactive protein (CRP) (-1.9 ± 1.3 mg/l, P < 0.001). The polyphenol-rich olive oil diet also elicited an increase in plasma nitrites/nitrates (+4.7 ± 6.6 µmol/l, P < 0.001) and hyperemic area after ischemia (+345 ± 386 perfusion units (PU)/sec, P < 0.001).
We concluded that the consumption of a diet containing polyphenol-rich olive oil can decrease BP and improve endothelial function in young women with high-normal BP or stage 1 essential hypertension.
橄榄油多酚与多种心血管健康益处有关。本研究旨在研究富含多酚的橄榄油对 24 名血压正常高值或 1 期原发性高血压女性的血压（BP）和内皮功能的影响。
我们进行了一项双盲、随机、交叉饮食干预研究。经过 4 个月的磨合期（基线值），使用两种饮食，一种是富含多酚的橄榄油（约 30mg/天），另一种是不含多酚的橄榄油。每种饮食期持续 2 个月，两种饮食之间有 4 周的洗脱期。测量收缩压和舒张压、内皮功能、氧化应激和炎症的血清或血浆生物标志物，以及前臂缺血诱导的充血。
与基线值相比，只有富含多酚的橄榄油饮食可使收缩压显著降低 7.91mmHg（P<0.01），舒张压降低 6.65mmHg（P<0.01）。血清不对称二甲基精氨酸（ADMA）（-0.09±0.01µmol/L，P<0.01）、氧化型低密度脂蛋白（ox-LDL）（-28.2±28.5µg/L，P<0.01）和血浆 C 反应蛋白（CRP）（-1.9±1.3mg/L，P<0.001）也有类似的发现。富含多酚的橄榄油饮食还可使血浆硝酸盐/亚硝酸盐增加（+4.7±6.6µmol/L，P<0.001）和缺血后充血面积增加（+345±386 灌注单位（PU）/sec，P<0.001）。
我们的结论是，富含多酚的橄榄油饮食可降低血压正常高值或 1 期原发性高血压女性的血压，改善内皮功能。
