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Effects of olive oil on blood pressure: A systematic review and meta-analysis

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dc.contributor.authorZamora-Zamora, F.
dc.contributor.authorMartinez-Galiano, J. M.
dc.contributor.authorGaforio, J. J.
dc.contributor.authorDelgado-Rodriguez, M.
dc.contributor.authoraffiliation[Zamora-Zamora, F.] Hosp Complex Jaen, Paediat Emergency Dept, Av Ejercito Espanol 10, Jaen 23007, Spain
dc.contributor.authoraffiliation[Martinez-Galiano, J. M.] Univ Jaen, Fac Expt Sci, Dept Hlth Sci, Campus Lagunillas S-N, Jaen 23071, Spain
dc.contributor.authoraffiliation[Delgado-Rodriguez, M.] Univ Jaen, Fac Expt Sci, Dept Hlth Sci, Campus Lagunillas S-N, Jaen 23071, Spain
dc.contributor.authoraffiliation[Martinez-Galiano, J. M.] Inst Salud Carlos III, CIBER ESP, C Monforte de Lemos 3-5,Pabellon 11,Planta 0, Madrid 28029, Spain
dc.contributor.authoraffiliation[Gaforio, J. J.] Inst Salud Carlos III, CIBER ESP, C Monforte de Lemos 3-5,Pabellon 11,Planta 0, Madrid 28029, Spain
dc.contributor.authoraffiliation[Delgado-Rodriguez, M.] Inst Salud Carlos III, CIBER ESP, C Monforte de Lemos 3-5,Pabellon 11,Planta 0, Madrid 28029, Spain
dc.contributor.authoraffiliation[Gaforio, J. J.] Univ Jaen, Ctr Adv Studies Olive Grove & Olive Oils, Jaen, Spain
dc.contributor.authoraffiliation[Gaforio, J. J.] Univ Jaen, Fac Expt Sci, Dept Hlth Sci, Immunol Div, Campus Lagunillas S-N, Jaen 23071, Spain
dc.contributor.authoraffiliation[Gaforio, J. J.] CeiA3, Agrifood Campus Int Excellence, Cordoba, Spain
dc.date.accessioned2023-02-12T02:23:22Z
dc.date.available2023-02-12T02:23:22Z
dc.date.issued2018-10-01
dc.description.abstractHypertension is one of the most important risk factors associated with the development of cardiovascular diseases. Numerous studies have revealed that a diet enriched in olive oil can have a beneficial effect on blood pressure. This systematic review includes the effects of olive oil on blood pressure in individuals without previous cardiovascular events. Liquid oil shows a decrease in blood pressure, while capsules have not produced any effect. Diastolic blood pressure decreased after the consumption of olive oil, -0.73 mm Hg, 95% CI (-1.07, -0.40); p
dc.identifier.doi10.3989/gya.0105181
dc.identifier.essn1988-4214
dc.identifier.issn0017-3495
dc.identifier.unpaywallURLhttp://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/download/1740/2336
dc.identifier.urihttp://hdl.handle.net/10668/19344
dc.identifier.wosID446478600002
dc.issue.number4
dc.journal.titleGrasas y aceites
dc.journal.titleabbreviationGrasas aceites
dc.language.isoen
dc.organizationHospital Universitario de Jaén
dc.publisherConsejo superior investigaciones cientificas-csic
dc.rightsAttribution 4.0 International
dc.rights.accessRightsopen access
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectDiastolic Pressure
dc.subjectHypertension
dc.subjectOlive oil
dc.subjectRandomized Controlled Trial
dc.subjectSystematic review
dc.subjectSystolic pressure
dc.subjectMonounsaturated fatty-acids
dc.subjectMediterranean diet
dc.subjectFish-oil
dc.subjectSupplementation
dc.subjectPolyphenols
dc.subjectLipids
dc.titleEffects of olive oil on blood pressure: A systematic review and meta-analysis
dc.typereview
dc.type.hasVersionVoR
dc.volume.number69
dc.wostypeReview
dspace.entity.typePublication

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