Virgin Olive Oil and Hypertension

The incidence of high blood pressure (BP) along with other cardiovascular (CV) risk factors on human health has been studied for many years. These studies have proven a link between unhealthy dietary habits and sedentary lifestyle with the onset of hypertension, which is a hallmark of CV and cerebrovascular diseases. The Mediterranean diet, declared by the UNESCO as an Intangible Cultural Heritage since 2013, is rich in vegetables, legumes, fruits and virgin olive oil. Thanks to its many beneficial effects, including those with regard to lowering BP, the Mediterranean diet may help people from modern countries to achieve a lower occurrence of CV disease. Data from human and animal studies have shown that the consumption of virgin olive oil shares most of the beneficial effects of the Mediterranean diet. Virgin olive oil is the only edible fat that can be consumed as a natural fruit product with no additives or preservatives, and contains a unique constellation of bioactive entities, namely oleic acid and minor constituents. In this review, we summarize what is known about the effects of virgin olive oil on hypertension.
This work was supported by the Spanish Ministry of Economy and Competitiveness (MINECO. AGL2011-29008) and the Conserjería de Economía, Innovación y Ciencia, Junta de Andalucía (P09-CVI-5007, Proyectos de Investigación de Excelencia). SL and SM were supported by a Juan de la Cierva contract and a FPI fellowship (BES-2012-056104) from the Spanish National Research Council (CSIC) and the MINECO, respectively. BB was supported by the “V Own Research Plan” contract from the University of Seville.