Journal
EUROPEAN JOURNAL OF NUTRITION
Volume 56, Issue 2, Pages 663-670Publisher
SPRINGER HEIDELBERG
DOI: 10.1007/s00394-015-1110-z
Keywords
Olive oil; Phenolic compounds; Blood pressure; Nutrigenomics; RAAS
Categories
Funding
- EU Commission [QLK1-CT-2001-00287]
- Instituto de Salud Carlos III FEDER [RD12-0042, CB06/03/0028, CB06/02/0029, CA11/00215, CM08/00054]
- Ministry of Economy and Competitiveness [AGL2012-40144-C03-01, AGL2012-40144-C03-02, AGL2012-40144-C03-03, FPI:BES-2010-040766]
- Agency for Management of University and Research [2009 SGR 1195, 2014 SGR 240]
- ISCIII [CD10/00224, CP 06/00100]
- Health Department of the Catalan Government (Generalitat de Catalunya) [CP 06/00100]
- FEDER funds [CB06/03]
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To investigate whether the ingestion of olive oil having different phenolic contents influences the expression of blood pressure-related genes, involved in the renin-angiotensin-aldosterone system, in healthy humans. A randomized, double-blind, crossover human trial with 18 healthy subjects, who ingested 25 mL/day of olive oils (1) high (366 mg/kg, HPC) and (2) low (2.7 mg/kg, LPC) in phenolic compounds for 3 weeks, preceded by 2-week washout periods. Determination of selected blood pressure-related gene expression in peripheral blood mononuclear cells (PBMNC) by qPCR, blood pressure and systemic biomarkers. HPC decreased systolic blood pressure compared to pre-intervention values and to LPC, and maintained diastolic blood pressure values compared to LPC. HPC decreased ACE and NR1H2 gene expressions compared with pre-intervention values, and IL8RA gene expression compared with LPC. The introduction to the diet of an extra-virgin olive oil rich in phenolic compounds modulates the expression of some of the genes related to the renin-angiotensin-aldosterone system. These changes could underlie the decrease in systolic blood pressure observed.
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