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
Katerina Sarapis, Colleen J Thomas, Johanna Hoskin, Elena S George, Wolfgang Marx, Hannah L Mayr, Greg Kennedy, Andrew Pipingas, Jane C Willcox, Luke A Prendergast, Catherine Itsiopoulos, George Moschonis
NUTRIENTS | MDPI | Published : 2020
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 we..View full abstract
This trial is supported by a seeding grant from the La Trobe University Understanding Disease Research Focus Area. Cobram Estate Pty. Ltd. has provided partial financial support and intervention EVOO for this trial. K.S., who conducted her PhD on this trial, has been supported by an Australian Government Research Training Program Scholarship.