Effect of olive oil phenolic compounds on the expression of blood pressure-related genes in healthy individuals

Sandra Martín-Peláez, Olga Castañer, Valentini Konstantinidou, Isaac Subirana, Daniel Muñoz-Aguayo, Gemma Blanchart, Sonia Gaixas, Rafael de la Torre, Magí Farré, Guillermo T. Sáez, Kristina Nyyssönen, Hans Joachim Zunft, Maria Isabel Covas, Montse Fitó

Research output: Contribution to journalArticleResearchpeer-review

38 Citations (Scopus)


© 2015, Springer-Verlag Berlin Heidelberg. Purpose: To investigate whether the ingestion of olive oil having different phenolic contents influences the expression of blood pressure-related genes, involved in the renin–angiotensin–aldosterone system, in healthy humans. Methods: A randomized, double-blind, crossover human trial with 18 healthy subjects, who ingested 25 mL/day of olive oils (1) high (366 mg/kg, HPC) and (2) low (2.7 mg/kg, LPC) in phenolic compounds for 3 weeks, preceded by 2-week washout periods. Determination of selected blood pressure-related gene expression in peripheral blood mononuclear cells (PBMNC) by qPCR, blood pressure and systemic biomarkers. Results: HPC decreased systolic blood pressure compared to pre-intervention values and to LPC, and maintained diastolic blood pressure values compared to LPC. HPC decreased ACE and NR1H2 gene expressions compared with pre-intervention values, and IL8RA gene expression compared with LPC. Conclusions: The introduction to the diet of an extra-virgin olive oil rich in phenolic compounds modulates the expression of some of the genes related to the renin–angiotensin–aldosterone system. These changes could underlie the decrease in systolic blood pressure observed.
Original languageEnglish
Pages (from-to)663-670
JournalEuropean Journal of Nutrition
Issue number2
Publication statusPublished - 1 Mar 2017


  • Blood pressure
  • Nutrigenomics
  • Olive oil
  • Phenolic compounds
  • RAAS


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