High-Polyphenol Extra Virgin Olive Oil Helps Lower Systolic Blood Pressure

by | Sep 14, 2020 | 2020, Blood Pressure, Cardiovascular Health, Olive & Monosaturated

Written by Angeline A. De Leon, Staff Writer. Compared to low polyphenol olive oil, extra virgin high polyphenol olive oil significantly decreased systolic blood pressure but not arterial stiffness in participating subjects.

olive oilAs cardiovascular disease (CVD) remains the leading cause of death and sickness worldwide, the cardioprotective benefits of a healthy diet continue to garner interest among both researchers and the general public 1. Many studies have verified the favorable effects of a traditional Mediterranean diet (based on fruits, vegetables, nuts, and wine), highlighting its ability to improve biomarkers of oxidative stress and enhance glycemic and lipid profile 2,3. A primary fixture of the Mediterranean diet is regular intake of olive oil as a source of dietary fat, which has been linked to blood pressure (BP)-lowering effects 4. Olive oil possesses an abundance of polyphenols, endowing it with notable anti-inflammatory and antioxidant properties 5,6. Based on the extraction method by which it is obtained, olive oil can contain a relatively higher or lower polyphenol concentration (pure vs. refined) 7. Meta-analyses, for example, have found that high-polyphenol extra virgin olive oil (HPOO) vs. low-polyphenol olive oil (LPOO) can improve total cholesterol and high-density lipoprotein cholesterol, as well as measures of oxidative stress 5. A dose-response relationship between higher intake of olive oil polyphenols and lower blood pressure levels is also supported by research 8. In a 2020 study 9 published in Nutrients, researchers in Melbourne looked at the cardioprotective effects of HPOO, compared to LPOO, on blood pressure and arterial stiffness (rigidity of arterial wall) in a group of healthy Australian adults.

Using a double-blind, randomized, controlled, cross-over trial design, researchers recruited a total of 50 participants (mean age = 38.5 +/- 13.9 years, 66% female). Subjects were randomly assigned to consume 60 mL of either HPOO (360 mg/kg polyphenols) or LPOO (86 mg/kg polyphenols) daily for 3 weeks before being assigned to the alternate arm of the study for another 3 weeks (following a 2-week washout period). At the beginning and end of each treatment period, anthropometric measurements and peripheral and central blood pressure readings (systolic blood pressure, SBP; diastolic blood pressure, DBP) were obtained. Peripheral and central arterial stiffness were also measured using pulse wave analysis and pulse wave velocity.

Although no significant between-group changes in peripheral DBP, central DBP, or arterial stiffness were observed from baseline to follow-up, intake of HPOO was associated with significant reductions in peripheral SBP (by 2.5 mmHg, 95% Confidence Interval: -4.7 to –0.3) and central SBP (by 2.7 mmHg, 95% CI: -4.7 to –0.6). However, no significant within-group changes were observed for HPOO in regards to peripheral DBP, central DBP, or arterial stiffness.

Based on evidence from the present study, researchers conclude that olive oil polyphenols can positively influence certain markers of CVD risk, namely peripheral and central SBP. Although no significant between-group differences were detected in regards to the other study parameters (DBP, arterial stiffness, body weight), preliminary findings are valuable in elucidating the cardioprotective benefits of olive oil based on polyphenol profile. Further research is needed to determine the optimal phenolic content of olive oil for vascular health and its impact on other biomarkers of CVD. It would also be helpful to replicate findings across different populations of CVD patients. Potential limitations of the current study pertain to its relatively limited sample size and short intervention period. Given that 44% of participants were categorized as overweight and 4% obese, a subgroup analysis looking at the effects of olive oil based on body weight would have also been beneficial.

Source: Sarapis K, Thomas CJ, Hoskin J, et al. 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; 12: 2272. DOI: 10.3390/nu12082272.

© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Posted September 14, 2020.

Angeline A. De Leon, MA, graduated from the University of Illinois at Urbana-Champaign in 2010, completing a bachelor’s degree in psychology, with a concentration in neuroscience. She received her master’s degree from The Ohio State University in 2013, where she studied clinical neuroscience within an integrative health program. Her specialized area of research involves the complementary use of neuroimaging and neuropsychology-based methodologies to examine how lifestyle factors, such as physical activity and meditation, can influence brain plasticity and enhance overall connectivity.

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