03667nas a2200937   4500000000100000000000100001000000100002008004100003653001500044653001000059653002300069653001300092653001100105653001100116653001500127653001100142653001200153653001900165653000900184653001800193653001900211653002700230653001900257653002800276653002700304653002800331653002800359653001700387653001700404653002200421653001200443653001500455653001500470653002300485653004000508653002000548653002000568653001600588653001700604653001400621653002800635653002300663653001900686653001800705653002400723653002600747653002800773653002900801653002100830653001800851653002700869653003300896653002800929653001700957653002500974653001700999653002301016653001701039653001501056653001401071653001401085653002001099653001601119653001801135653002801153653001301181653002101194653002101215100001801236700002101254700002101275700001901296700001501315700002201330245003801352856015801390300001201548490000701560520114201567022002002709       2016                            d10afat intake10ahuman10aMediterranean diet10anonhuman10aHumans10aReview10aProtection10aanimal10aAnimals10adrug mechanism10adiet10aMediterranean10adietary intake10aischemic heart disease10arisk reduction10aRisk Reduction Behavior10acardiovascular disease10aevidence based medicine10aEvidence-Based Medicine10ahealthy diet10ahypertension10alipid composition10aobesity10aoleic acid10apolyphenol10aProtective Factors10arandomized controlled trial (topic)10arisk assessment10aRisk Assessment10arisk factor10aRisk Factors10aapoptosis10aaspartyl aminopeptidase10aBlood Preservation10aBlood pressure10ablood storage10acardiac muscle cell10acholesterol transport10aDahl salt sensitive rat10adiastolic blood pressure10adisease severity10adrug efficacy10aessential hypertension10afood frequency questionnaire10aglutamyl aminopeptidase10aHealthy Diet10ahypercholesterolemia10aHypertension10aMinor constituents10anitric oxide10aOleic acid10aOlive oil10aOlive oil10apathophysiology10aPolyphenols10asunflower oil10asystolic blood pressure10atriolein10avirgin olive oil10aVirgin olive oil1 aSergio Lopeza1 aBeatriz Bermudez1 aSergio de la Paz1 aSara Jaramillo1 aRocio Abia1 aFrancisco Muriana00aVirgin Olive Oil and Hypertension  uhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84978204626&doi=10.2174%2f1570161114666160118105137&partnerID=40&md5=080b48240a81d10b3c14302d88c6d06c  a323-3290 v143 aThe incidence of high blood pressure (BP) along with other cardiovascular (CV) risk factors on human health has been studied for many years. These studies have proven a link between unhealthy dietary habits and sedentary lifestyle with the onset of hypertension, which is a hallmark of CV and cerebrovascular diseases. The Mediterranean diet, declared by the UNESCO as an Intangible Cultural Heritage since 2013, is rich in vegetables, legumes, fruits and virgin olive oil. Thanks to its many beneficial effects, including those with regard to lowering BP, the Mediterranean diet may help people from modern countries to achieve a lower occurrence of CV disease. Data from human and animal studies have shown that the consumption of virgin olive oil shares most of the beneficial effects of the Mediterranean diet. Virgin olive oil is the only edible fat that can be consumed as a natural fruit product with no additives or preservatives, and contains a unique constellation of bioactive entities, namely oleic acid and minor constituents. In this review, we summarize what is known about the effects of virgin olive oil on hypertension.  a15701611 (ISSN)