Article citation: Moreno-Luna R, Muñoz-Hernandez R, Miranda ML, Costa AF, Jimenez-Jimenez L, Vallejo-Vaz AJ, et al. Olive oil polyphenols decrease blood pressure and improve endothelial function in young women with mild hypertension. Am J Hypertension. 2012;25(12):1299–304.
Link to view/access: https://academic.oup.com/ajh/article/25/12/1299/231681/Olive-Oil-Polyphenols-Decrease-Blood-Pressure-and
Increases in plasma lycopene concentration after consumption of tomatoes cooked with olive oil
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