Scientists discover why olive oil lowers blood pressure
May-22-2014

The secret to the Mediterranean diet may be in the salad.

Eating unsaturated fats, like those in olive oil, along with leafy greens and other vegetables creates a certain kind of fatty acid that lowers blood pressure, scientists said Monday.

These nitro fatty acids are formed when consuming spinach, celery and carrots that are filled with nitrates and nitrites, along with avocado, nuts and olive oils that contain healthy fats.

Nitro fatty acids appear to inhibit an enzyme known as soluble epoxide hydrolase, which regulates blood pressure, said the research in the Proceedings of the National Academy of Sciences, a peer-reviewed US journal.

The study was based on experiments in lab mice, and was funded by the British Heart Foundation.

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