Olive Oil Derivative Cuts Blood Pressure, in Rats

A synthetic derivative of a component of olive oil is effective in reducing blood pressure in rats, Spanish researchers report.

A synthetic derivative of a component of olive oil is effective in reducing blood pressure in rats, Spanish researchers report. Dr. Pablo V. Escriba and colleagues, from the University of the Balearic Island in Palma de Mallorca, note that the Mediterranean diet appears to reduce the risk of heart disease and stroke. In particular, olive oil — a natural source of the fatty acid oleic acid — is known to have “moderate beneficial effects on blood pressure, but only when high doses (are) consumed for several months.” To see if a faster response might be achieved using 2-hydroxyoleic acid, a derivative of oleic acid, the researchers administered the substance both orally and directly into the abdomens of rats. The findings are reported in the medical journal Hypertension. Treatment for 7 days reduced blood pressure by 20 to 26 points without affecting heart rate. The reduction, the researchers suggest, is due to processes that increase levels of cAMP, a natural chemical that causes blood vessel to open wider. Given these findings, the investigators conclude that 2-hydroxyoleic acid might be “the first member of a new family” of drugs for high blood pressure. (Source: Hypertension: Medline Plus: Reuters Health: February 2004.)