Olive oil polyphenols decrease blood pressure and improve endothelial function in young women with mild hypertension (Q84851831)

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11 February 2020

title

Olive oil polyphenols decrease blood pressure and improve endothelial function in young women with mild hypertension (English)

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11 February 2020

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1

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author name string

Rocio Muñoz-Hernandez

2

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11 February 2020

Maria L Miranda

3

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Alzenira F Costa

4

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Luis Jimenez-Jimenez

5

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11 February 2020

Antonio J Vallejo-Vaz

6

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Francisco J G Muriana

7

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Jose Villar

8

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Pablo Stiefel

9

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publication date

23 August 2012

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Journal of Clinical Hypertension

11 February 2020

published in

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volume

25

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page(s)

1299-1304

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issue

12

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Oxidative stress, endothelial dysfunction and cerebrovascular disease

11 February 2020

cites work

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https://api.crossref.org/works/10.1038%2FAJH.2012.128

7 January 2021

The role of oxidative stress in the pathophysiology of hypertension

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Oxidized LDL, LOX-1 and atherosclerosis

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Asymmetrical dimethylarginine: the Uber marker?

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ADMA and oxidative stress

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Plasma apelin and ADMA Levels in patients with essential hypertension

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Effect of diet on vascular reactivity: an emerging marker for vascular risk

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Red wine acutely induces favorable effects on wave reflections and central pressures in coronary artery disease patients

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Flavonoid Intake and Long-term Risk of Coronary Heart Disease and Cancer in the Seven Countries Study

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Cardioprotective effects of dietary polyphenols

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Hydroxytyrosol induces antioxidant/detoxificant enzymes and Nrf2 translocation via extracellular regulated kinases and phosphatidylinositol-3-kinase/protein kinase B pathways in HepG2 cells.

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Influence of extra virgin olive oil diet enriched with hydroxytyrosol in a chronic DSS colitis model.

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Nutritional recommendations for preventing coronary heart disease in women: evidence concerning whole foods and supplements

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Pregnant women deserve better

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Prehypertension: an opportunity for a new public health paradigm

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Evaluation of food consumption and dietary patterns in Spain by the Food Consumption Survey: updated information

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7 January 2021

Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection

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https://api.crossref.org/works/10.1038%2FAJH.2012.128

7 January 2021

Phenolic compounds in olive oils intended for refining: formation of 4-ethylphenol during olive paste storage

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7 January 2021

Plasma lipids, erythrocyte membrane lipids and blood pressure of hypertensive women after ingestion of dietary oleic acid from two different sources

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7 January 2021

Lowering blood pressure for cardiovascular risk reduction.

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Hesperidin contributes to the vascular protective effects of orange juice: a randomized crossover study in healthy volunteers

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7 January 2021

Blueberries decrease cardiovascular risk factors in obese men and women with metabolic syndrome

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The effect of polyphenol-rich dark chocolate on fasting capillary whole blood glucose, total cholesterol, blood pressure and glucocorticoids in healthy overweight and obese subjects

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7 January 2021

Dark chocolate or tomato extract for prehypertension: a randomised controlled trial.

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Nitrite and nitrate: cardiovascular risk-benefit and metabolic effect

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Dietary nitrate in Japanese traditional foods lowers diastolic blood pressure in healthy volunteers

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Roles of dietary inorganic nitrate in cardiovascular health and disease.

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7 January 2021

The biochemistry, measurement and current clinical significance of asymmetric dimethylarginine

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7 January 2021

Novel concepts in the genesis of hypertension: role of LOX-1.

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7 January 2021

Statin therapy in metabolic syndrome and hypertension post-JUPITER: what is the value of CRP?

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7 January 2021

CRP is a novel ligand for the oxidized LDL receptor LOX-1.

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7 January 2021

Antioxidant activity of olive polyphenols in humans: a review

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7 January 2021

Elevated Circulating LDL Phenol Levels in Men Who Consumed Virgin Rather Than Refined Olive Oil Are Associated with Less Oxidation of Plasma LDL

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7 January 2021

Basic biochemical mechanisms behind the health benefits of polyphenols

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7 January 2021

The biological relevance of direct antioxidant effects of polyphenols for cardiovascular health in humans is not established

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7 January 2021

Elevated levels of oxidized low-density lipoprotein correlate positively with C-reactive protein in patients with acute coronary syndrome.

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7 January 2021

Molecular mechanisms of inflammation. Anti-inflammatory benefits of virgin olive oil and the phenolic compound oleocanthal

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7 January 2021

Chronic effects of a high-fat diet enriched with virgin olive oil and a low-fat diet enriched with alpha-linolenic acid on postprandial endothelial function in healthy men.

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7 January 2021

Phenolic content of virgin olive oil improves ischemic reactive hyperemia in hypercholesterolemic patients.

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7 January 2021

Identifiers

DOI

10.1038/AJH.2012.128

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22914255%20AND%20SRC:MED&resulttype=core&format=json

11 February 2020

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