Extra virgin olive oil lowers BP shows Aussie study
It's the first Australian research to report a link between reduced systolic blood pressure and phenol-rich olive oil
Consuming three tablespoons a day of phenol-rich extra virgin olive oil can result in reduced systolic blood pressure, a small Australian study shows.
But refined olive oil with lower levels of phenols had no significant impact on blood pressure, according to the Melbourne-based researchers led by La Trobe University.
They compared the consumption of phenol-rich extra virgin olive oil (360mg/kg polyphenols) with refined low-phenol olive oil (86mg/kg polyphenols).
The researchers asked 50 healthy adults to add 60ml – or three tablespoons – of either extra virgin olive oil or refined olive oil to their usual diets.
