High-polyphenol EVOO consumption reduces blood pressure

According to a recent study conducted by Australian researchers, consuming extra virgin olive oil high in polyphenol can significantly reduce peripheral and central systolic blood pressure in healthy adults. Namely, peripheral and central systolic blood pressure decreased in study participants by 2.5 and 2.7 millimeters of mercury (mmHG), respectively. However, the researchers found that no significant differences were observed in diastolic blood pressure or arterial stiffness.

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