The study was undertaken to investigate the effect of
sesame oil in hypertensive patients who were on
antihypertensive therapy either with
diuretics (
hydrochlorothiazide) or Beta-blockers (
atenolol). Thirty-two male and 18 female patients aged 35 to 60 years old were supplied
sesame oil (Idhayam gingelly oil) and instructed to use it as the only edible oil for 45 days. Blood pressure, anthropometry,
lipid profile, lipid peroxidation, and enzymic and non-enzymic
antioxidants were measured at baseline and after 45 days of
sesame oil substitution. Substitution of
sesame oil brought down systolic and diastolic blood pressure to normal. The same patients were asked to withdraw
sesame oil consumption for another 45 days, and the measurements were repeated at the end of withdrawal period. Withdrawal of
sesame oil substitution brought back the initial blood pressure values. A significant reduction was noted in
body weight and body mass index (BMI) upon
sesame oil substitution. No significant alterations were observed in
lipid profile except
triglycerides. Plasma levels of
sodium reduced while
potassium elevated upon the substitution of
sesame oil. Lipid peroxidation (
thiobarbituric acid reactive substances [
TBARS]) decreased while the activities of
superoxide dismutase (SOD),
catalase (CAT), and the levels of
vitamin C,
vitamin E,
Beta-carotene, and
reduced glutathione (GSH) were increased. The results suggested that
sesame oil as edible oil lowered blood pressure, decreased lipid peroxidation, and increased
antioxidant status in hypertensive patients.