Researchers unravel why olive oil reduces blood pressure

May 21, 2014

Scientists have discovered why olive oil reduces blood pressure. As per a new research, consuming unsaturated fats, like those in olive oil, along with leafy greens and other vegetables forms a certain kind of fatty acid that lowers blood pressure. These nitro fatty acids are created when consuming spinach, celery and carrots that contain nitrates and nitrites, along with avocado, nuts and olive oils that contain healthy fats.
Nitro fatty acids appear to inhibit an enzyme known as soluble epoxide hydrolase which regulates blood pressure. Scientists can now explain why previous research found that a Mediterranean diet supplemented with extra-virgin olive oil or nuts can reduce the occurrence of cardiovascular problems like stroke, heart failure and heart attacks.
Thus far, it was only known that the Mediterranean diet which consists of lots of vegetables, fish, grains, red wine and fatty nuts and oils is salubrious, there has been little scientific consensus about how or why.

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