Effects of an onion-olive oil maceration product containing essential ingredients of the mediterranean diet on blood pressure and blood fluidity

Twenty-four patients with arterial hypertension (WHO class I) received eith er 4 capsules of an onion-olive oil maceration product, containing essentia l ingredients of the Mediterranean diet, or placebo daily over a period of one week. In order to investigate the acute effect on arterial blood pressu re, measurements were performed before and 5 h after the administration of the first dose of 4 capsules verum or placebo, respectively For the evaluat ion of the long term effect further blood pressure measurements were perfor med after one week's treatment with a daily dose of 4 capsules. After a was h-out phase of 2 weeks followed by a crossover, the second study phase, whi ch was identical in design, was carried out. In addition patients were Inst ructed to measure their blood pressure 4 times daily at home for the whole study period. Haemorheological parameters (platelet aggregation, erythrocyt e aggregation, plasma viscosity and haematocrit) were also determined at th e measuring points mentioned above. The onion-olive oil maceration product led to a significant decrease in systolic blood pressure. There was also a trend towards a decrease in diastolic blood pressure. The improved blood fl uidity observed resulted from a decrease in haematocrit. All effects could be shown immediately and after one week's administration.