Consumption of extra virgin olive oil improves body composition and blood pressure in women with excess body fat: a randomized, double-blinded, placebo-controlled clinical trial.
Flávia Galvão CândidoFlávia Xavier ValenteLaís Emilia da SilvaOlívia Gonçalves Leão CoelhoMaria do Carmo Gouveia PeluzioRita de Cássia Gonçalves AlfenasPublished in: European journal of nutrition (2017)
EVOO consumption reduced body fat and improved blood pressure. Our results indicate that EVOO should be included into energy-restricted programs for obesity treatment.
Keyphrases
- body composition
- blood pressure
- clinical trial
- resistance training
- double blind
- placebo controlled
- hypertensive patients
- bone mineral density
- heart rate
- phase ii
- insulin resistance
- metabolic syndrome
- study protocol
- type diabetes
- weight loss
- public health
- phase iii
- open label
- high fat diet induced
- randomized controlled trial
- fatty acid
- postmenopausal women
- squamous cell carcinoma
- radiation therapy
- physical activity
- phase ii study
- high intensity
- skeletal muscle