Olive oil improves heart disease markers in just hours

from the OmniVista Health Learning News Desk
 

Researchers consistently link the Mediterranean diet with a lower risk of cardiovascular disease. And olive oil, which is a major component of the diet, receives much of the credit. In fact, researchers recently found that men and women who enjoyed olive oil and bread with a meal improved their markers of cardiovascular disease within just hours.

In the study, researchers recruited participants from a volunteer database in Spain who had elevated blood pressure but were not taking medications.

The participants received either low polyphenol or high polyphenol olive oil in the first test phase. Then, they crossed over to use the other olive oil in the second phase. The participants ate one dose of olive oil with bread a day.

Five hours after the participants consumed the olive oil, the researchers took blood samples for markers of cardiovascular disease. They also evaluated the participants’ blood flow and vasomotor functions.

They found that a single dose of high polyphenol olive oil increased endothelial function (cells lining the interior of blood vessels), decreased oxidation of blood lipids (fats), and moderated blood glucose. The high polyphenol olive oil also moderated increases in blood sugar and blood lipids after the meal.

Some scientists suggest that your ability to metabolize carbs and fats following a meal strongly affects your risk of developing cardiovascular diseases as well as Type II diabetes.

But it appears that just one serving of olive oil with a meal can help your body metabolize carbs and fats. Ultimately, this improved functioning will help protect you against cardiovascular disease and Type II diabetes as well.

So—as you renew your focus on good health in 2015, remember to eat like the Greeks and Italians. Enjoy some fish, roasted vegetables, and a salad with dinner…and make sure to top them off with a healthy splash of high-quality olive oil.

Source:

“Effects of functional olive oil enriched with its own phenolic compounds on endothelial function in hypertensive patients. A randomized controlled trial,” Food Chemistry 2015; 167: 30-35