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17 Oct Consumption of high-polyphenol EVOO reduces blood pressure in healthy adults

Researchers in Australia have shown that consuming Extra Virgin olive oil with a high content of polyphenols leads to a significant reduction in two different types of blood pressure. Peripheral and Central systolic blood pressure decreased in the study participants by 2.5 and 2.7 mmHg, respectively. However, there were no significant differences in diastolic blood pressure.

And the study was very simple: adding just 60 milliliters (about four tablespoons) of extra-virgin olive oil to your daily diet can lead to lower systolic pressure. It’s just that it’s so easy to perform for everyone who needs to monitor their blood pressure. This discovery, according to doctors, has implications for public health, especially in relation to the prevention of cardiovascular diseases, because there are other studies that show a decrease in systolic blood pressure by 10 mmHg. it resulted in a 20% reduction in cardiovascular disease in the General population, a 17% reduction in coronary heart disease, a 27% reduction in the risk of stroke, and a 28% reduction in heart failure.

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