03665nas a2200925   4500000000100000000000100001008004100002653001200043653002300055653001900078653002800097653000900125653001800134653002800152653001700180653001100197653001700208653002300225653002300248653001500271653001400286653001600300653002300316653001100339653002000350653001700370653002800387653002100415653001100436653001400447653002800461653001800489653002400507653002700531653002600558653002900584653001900613653002100632653001800653653001900671653002700690653002800717653001500745653003300760653002800793653001700821653001000838653002500848653001700873653002700890653002200917653001700939653001300956653001200969653001500981653001400996653002001010653001501030653001501045653004001060653002001100653001601120653001901136653001801155653002801173653001301201653002101214100001801235700002101253700003201274700001901306700001501325700002201340245003801362856015801400300001201558490000701570520114201577022002002719                                       d10aAnimals10aBlood Preservation10aBlood pressure10aDahl salt sensitive rat10adiet10aMediterranean10aEvidence-Based Medicine10aHealthy Diet10aHumans10aHypertension10aMediterranean diet10aMinor constituents10aOleic acid10aOlive oil10aPolyphenols10aProtective Factors10aReview10aRisk Assessment10aRisk Factors10aRisk Reduction Behavior10aVirgin olive oil10aanimal10aapoptosis10aaspartyl aminopeptidase10ablood storage10acardiac muscle cell10acardiovascular disease10acholesterol transport10adiastolic blood pressure10adietary intake10adisease severity10adrug efficacy10adrug mechanism10aessential hypertension10aevidence based medicine10afat intake10afood frequency questionnaire10aglutamyl aminopeptidase10aHealthy Diet10ahuman10ahypercholesterolemia10aHypertension10aischemic heart disease10alipid composition10anitric oxide10anonhuman10aobesity10aOleic acid10aOlive oil10apathophysiology10apolyphenol10aProtection10arandomized controlled trial (topic)10aRisk Assessment10arisk factor10arisk reduction10asunflower oil10asystolic blood pressure10atriolein10aVirgin olive oil1 aSergio Lopeza1 aBeatriz Bermudez1 aSergio Montserrat-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)