Hypertension Clinical Trial
Official title:
Effect of Chronic Polyphenol-rich Olive Leaf Extract Intake on Cardiovascular Risk Markers
Cardiovascular disease (CVD) is the leading cause of death in New Zealand (40% of all
deaths). 37% of New Zealanders suffer from high blood pressure (World Health Organisation
2008 figures), a well established modifiable risk factor for CVD. Above 115/75 mmHg, CVD
risk doubles for each increment of 20/10 mmHg that blood pressure is raised. An increase in
BMI and waist circumference has been associated with an increase in blood pressure. The
leaves of the olive plant are rich in plant compounds known as polyphenols. This particular
group of polyphenols are known secoiridoids, which are also present in olive oil and olives
though at lower concentrations, are only found in this family of plants. Diets high in
polyphenols have been found to reduce the risk of chronic diseases. Studies have shown that
consumption of phenolic-rich olive leaf extract (OLE) can significantly reduce blood
pressure in individuals suffering from high blood pressure (hypertension), with the
magnitude of effect being comparable to a commonly used antihypertensive drug. In such
trials OLE also resulted in an improved blood lipid (a reduction in total and LDL
cholesterol and triacylglycerides) which also reduces CVD risk. One study testing the effect
of OLE on individuals with mild or prehypertension (i.e. those with systolic blood pressure
in the range 121-139 mmHg and diastolic blood pressure in the range 81-89 mmHg but not
taking antihypertensive medication) also found these same improvements. OLE has been
indicated to have the potential to improve other cardiovascular risk markers such as
vascular function, inflammation, platelet aggregation, oxidation of LDL and glucose
tolerance however much of this evidence is derived from animal, in vitro and ex vivo studies
and so well designed and controlled human studies are required to verify that these findings
are applicable to humans. Therefore OLE supplementation may be a useful dietary strategy for
reducing CVD risk in a cohort of overweight prehypertensive individuals.
The aim of the study is to determine the effect of OLE intake on blood pressure and other
CVD risk markers in overweight subjects with mild hypertension and to link any study
outcomes with the presence of OLE phenolics in urine
n/a
Allocation: Randomized, Intervention Model: Crossover Assignment, Masking: Double Blind (Subject, Caregiver, Investigator, Outcomes Assessor), Primary Purpose: Prevention
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