The Effectiveness of Extra Virgin Olive Oil on Blood Pressure Reduction in Obese Women

Rezky Putri  Indarwati Abdullah; Achmad Syafii  Arifin Bando; Eny Arlini Wello Wello; Aryanti  R. Bamahry; Darariani  Iskandar

doi:10.55927/fjst.v3i1.7768

Authors

Rezky Putri Indarwati Abdullah Department of Public Health, Faculty of Medicine, Muslim University of Indonesia
Achmad Syafii Arifin Bando Faculty of Medicine, Muslim University of Indonesia
Eny Arlini Wello Wello Department of Parasitology, Faculty of Medicine, Muslim University of Indonesia
Aryanti R. Bamahry Department of Nutrition, Faculty of Medicine, Muslim University of Indonesia
Darariani Iskandar Department of Internal Medicine, Faculty of Medicine, Muslim University of Indonesia

DOI:

https://doi.org/10.55927/fjst.v3i1.7768

Keywords:

EVOO, Oleic Acid, Blood Pressure, Hypertension

Abstract

Extra virgin olive oil (EVOO), containing glycerol or subjected to hydrolysis, constitutes approximately 90-99% of the oil, primarily consisting of monounsaturated fatty acids (MUFA), with oleic acid comprising up to 80% of the total oil. This study aims to examine the influence of oleic acid in olive oil on reducing systolic blood pressure (SBP) and diastolic blood pressure (DBP). The intervention spanned 15 days, where the treatment group received EVOO, and the control group received a placebo (water), each administered twice a day at a dosage of 15 ml. Before the intervention, blood pressure was assessed with the Mann-Whitney test, while after intervention, measurements were analyzed using the Independent T-Test. Additional 15 ml Extra Virgin Olive Oil for 15 days results in significant decrease of systolic blood pressure and diastolic blood pressure compared to water only.

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