Olive Oil Polyphenols Decrease Blood Pressure and Improve Endothelial Function in Young Women with M...
Olive Oil Polyphenols Decrease Blood Pressure and Improve Endothelial Function in Young Women with Mild Hypertension
About this item
Full title
Author / Creator
Publisher
Basingstoke: Oxford University Press
Journal title
Language
English
Formats
Publication information
Publisher
Basingstoke: Oxford University Press
Subjects
More information
Scope and Contents
Contents
Background
Olive oil polyphenols have been associated with several cardiovascular health benefits. This study aims to examine the influence of a polyphenol-rich olive oil on blood pressure (BP) and endothelial function in 24 young women with high-normal BP or stage 1 essential hypertension.
Methods
We conducted a double-blind, randomized,...
Alternative Titles
Full title
Olive Oil Polyphenols Decrease Blood Pressure and Improve Endothelial Function in Young Women with Mild Hypertension
Authors, Artists and Contributors
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Primary Identifiers
Record Identifier
TN_cdi_proquest_miscellaneous_1171861700
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_1171861700
Other Identifiers
ISSN
0895-7061
E-ISSN
1941-7225,1879-1905
DOI
10.1038/ajh.2012.128
