The diet of hypertensive patients is often limited, but there are many foods that are not only safe, but also useful for maintaining blood pressure within normal limits. Experts call olive oil one of such products.
A study conducted by scientists at La Trobe University (Melbourne) has shown that daily consumption of extra virgin olive oil can have a positive effect on blood pressure - without the need for medical intervention.
In the experiment, 50 participants consumed approximately 1.5 tablespoons of oil daily for three weeks. Half of them received unrefined extra virgin olive oil, the rest received refined olive oil. None of the participants took any medication for hypertension.
After the experiment, the average blood pressure of the participants who consumed virgin olive oil decreased by 2.5%. No significant changes were recorded in the second group.
Researchers attribute this to the high content of polyphenols in unrefined oil. These compounds have anti-inflammatory and antioxidant properties. In addition, the oil contains unsaturated fatty acids that help cleanse blood vessels of cholesterol, improving their elasticity and, accordingly, reducing blood pressure.
In addition to olive oil, experts advise paying attention to foods high in potassium, magnesium, and vitamin C. In particular, citrus fruits, spinach, beets, garlic, ginger, and leafy greens are useful for normalizing blood pressure. Potassium and magnesium help maintain electrolyte balance, and vitamin C improves the condition of blood vessels and protects them from damage.
