Phenolic Content of Virgin Olive Oil Improves Ischemic Reactive Hyperemia in Hypercholesterolemic Patients
Juan Ruano, MD, PhD,
Jose Lopez-Miranda, MD, PhD,
Francisco Fuentes, MD, PhD,
Juan A. Moreno, BS,
Cecilia Bellido, PhD,
Pablo Perez-Martinez, MD, PhD,
Aquiles Lozano, MD,
Purificación Gómez, BS,
Yolanda Jiménez, BS and
Francisco Pérez Jiménez, MD, PhD*
Department of Medicine, University of Cordoba, Lipids and Atherosclerosis Research Unit, Reina Sofia University Hospital, Cordoba, Spain
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Figure 1 Postprandial values of ischemic reactive hyperemia after the ingestion of a phenol-rich olive oil meal (400 ppm) as compared to a low phenol olive oil meal (80 ppm). Analysis of variance for repeated samples. P1 = effect of the type of meal; P2 = effect of time; P3 = interaction meal·time.
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