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. 2020 Jul 29;12(8):2272. doi: 10.3390/nu12082272

Figure 2.

Figure 2

Effect of 3-weeks daily consumption of extra virgin high polyphenol olive oil (HPOO; 360 mg/kg polyphenols) and low polyphenol OO (LPOO; 86 mg/kg polyphenols) on mean peripheral (A) and central (B) blood pressure. N = 50 participants. SBP, systolic blood pressure; DBP, diastolic blood pressure. Data are mean±standard deviation. The P values in the Figure indicate the between-group differences in the changes from baseline to follow-up (treatment*time effect) for each blood pressure measure. The asterisk (*) indicates significance (p < 0.05) of within-group changes from baseline to follow-up.