E ISSN: 2583-049X
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International Journal of Advanced Multidisciplinary Research and Studies

Volume 4, Issue 5, 2024

Effect of Olive Oil on Patients Suffering from High Blood Pressure



Author(s): Iqra Rasheed, Amina Liaqat, Hira Ijaz, Dr. Farwa Javed, Ammar Ijaz, Ahmed Mustafa, Qatada Talha, Aqsa, Osama Aziz, Rimsha Saleheen

Abstract:

Expanding access to antihypertensive medications has significantly enhanced both the prolonged existence and standard of life in patients with hypertension. However, hypertension persists as a predominant risk factor for ischemia and infarction of Heart tissues highlighting the critical necessity for more comprehensive management strategies for both prehypertensive and hypertensive individuals. Adopting healthier eating habits like the Mediterranean diet and the nutritional Approaches to Stop Hypertension (DASH) diet has been shown to positively influence blood pressure and is now recommended as an essential part of managing hypertension in addition to pharmacological interventions.

In this context, a thorough analysis of the dietary components of the diet and their impact on systolic and diastolic pressure stabilization is warranted. This study specifically looks at the effects of the oil of olives and its main ingredients on blood systolic and diastolic levels in both healthy people and people with cardiac muscles and vascular diseases. It does this after a thorough review of the literature on the impact of a Mediterranean-style diet on risk factors for heart disease. Results from trials involving both humans and animals consistently show that olive oil has antihypertensive qualities. We conclude that the use of olive oil as the main fat source in hypertension management regimens is recommended for people in good health and those with heart problems, owing to its high level of concentration of omega-3 acids and antioxidant polyphenols.


Keywords: Blood Pressure, Diastolic and Systolic, Olive Oil

Pages: 1013-1017

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