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  2. Olive leaf - Wikipedia

    en.wikipedia.org/wiki/Olive_leaf

    Leaves from an olive tree in Portugal. Olive leaf is the leaf of the olive tree (Olea europaea).Although olive oil extracted from the fruit of the tree is well known for its flavor and possible health benefits, the leaf and its extracts remain under preliminary research with unknown effects on human health.

  3. 21 foods that lower blood pressure — and which foods to avoid

    www.aol.com/news/17-foods-lower-blood-pressure...

    High blood pressure is caused by the force of blood flow in the arteries being too high. The DASH diet includes heart-healthy foods that lower blood pressure. ... Olive oil is high in polyphenols ...

  4. 5 ‘Bad’ Fats You Should Be Eating for Better Heart Health ...

    www.aol.com/5-bad-fats-eating-better-125100107.html

    Avocado: This fruit is another great source of unsaturated fats and including avocados in your diet can help tackle many factors that impact heart health, like high blood pressure or elevated ...

  5. 15 Foods Doctors Want You to Stop Eating for a Healthier Diet

    www.aol.com/15-foods-doctors-want-stop-200800104...

    This can all mess with your blood pressure, cholesterol levels, and waistline,” says Dr. Klodas. “We all have time constraints and need to order out from time to time. Just make this the ...

  6. Mannitol - Wikipedia

    en.wikipedia.org/wiki/Mannitol

    Mannitol is a type of sugar alcohol used as a sweetener and medication. [5] [6] It is used as a low calorie sweetener as it is poorly absorbed by the intestines. [5]As a medication, it is used to decrease pressure in the eyes, as in glaucoma, and to lower increased intracranial pressure.

  7. Hydroxytyrosol - Wikipedia

    en.wikipedia.org/wiki/Hydroxytyrosol

    The olives, leaves, and olive pulp contain large amounts of hydroxytyrosol derivative oleuropein, more so than olive oil. [1] Unprocessed, green (unripe) olives contain between 4.3 and 116 mg of hydroxytyrosol per 100 g of olives, while unprocessed, black (ripe) olives contain up to 413.3 mg per 100 g. [ 7 ]