Spontaneously hypertensive rats (SHR) were used as study subjects to examine whether imported rapeseed oil had any effect on their physiological functions and gut microbiota. Seven-week-old SHR were randomly divided into a control group and a rapeseed oil group fed with standard diet and diet supplemented with 10 wt.% rapeseed oil, respectively. Their blood pressure was measured every 3 weeks, and after 3 months, the rats were dissected, and samples of blood, intestinal contents, and organs were collected for the measurement of the relevant indices. Compared to the control group, the systolic blood pressure of SHR in the rapeseed oil group exhibited a significant decrease to 187.00 mmHg (P<0.01) from week 7 to 13. This was accompanied by significant reductions in the levels of renin and angiotensin I, and the kidney index (P<0.05). Furthermore, rapeseed oil led to a significant increase in the triglyceride blood content of SHR and a simultaneous significant decrease in the level of aspartate transaminase (P<0.05). Gut microbiota diversity in the rapeseed oil group showed an increase, with changes observed in the populations of Romboutsia, Faecalibaculum, and NK4A214_group bacteria. These results indicate that the consumption of rapeseed oil over a 2-month period led to decreased levels of renin, angiotensin I, and aspartate transaminase in the blood of SHR. Additionally, it resulted in increased microbial diversity in the intestinal contents, thereby leading to a significant decrease in systolic blood pressure in SHR. However, elevated levels of triglycerides in the blood were also associated with increased kidney index. Although certain beneficial microorganisms increased in abundance, reductions in the populations of bacteria such as Faecalibaculum and NK4A214_group, which are involved in tumor prevention and sexual function, adversely affected SHR. These findings indicate that imported rapeseed oil can lower blood pressure in SHR, regulate their physiological functions, and influence the gut microbiota-related indicators, thereby providing a theoretical foundation for for its potential application in the development of functional foods rich in healthy fatty acids.