For Lower Blood Pressure, Put Olive Oil On Salad
Sometimes the whole health benefit is greater than the sum of its parts. That, according to researchers at King’s College in London, is the case when olive oil is applied to salads made with high-nitrate vegetables, like spinach, carrots, and celery. A King’s College news release reports that researchers at the school used mice to investigate the process by which these nitro fatty acids lower blood pressure, looking at whether they inhibited an enzyme known as soluble Epoxide Hydrolase which regulates blood pressure. Confused yet? Read this: “The study concludes that the protective effect of the Mediterranean diet, combining unsaturated fats and vegetables abundant in nitrite and nitrate, comes at least in part from the nitro fatty acids generated which inhibit soluble Epoxide Hydrolase to lower blood pressure.” In other words, yes. Read more from King’s College.