date:Dec 03, 2012
Olive oil polyphenols are associated with reduced risk ofcardiovascular disease. A new study in American Journal of Hypertension suggests that one benefitassociated with olive oil popyphenols is lowering blood pressure (BP) in individuals with mildhypertension.
R. Moreno-Luna at Universidad de Sevilla, Hospital Virgen del Rocio in Seville, Spain and colleaguesconducted the study and found women with mild hypertension lowered both systolic anddiastolic bloodpressure after 2 months of eating a di