Olive Oil and Haemostasis

Authors: Delgado-Lista, Javier; Lopez-Miranda, Jose; Perez-Martinez, Pablo; Ruano, Juan; Fuentes, Francisco; Perez-Jimenez, Francisco

Source: Current Nutrition & Food Science, Volume 3, Number 2, May 2007 , pp. 175-182(8)

Publisher: Bentham Science Publishers

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Abstract:

Olive oil is the keystone of the Mediterranean diet, and is its most characteristic food. More than 80% of the visible fat of this diet is consumed in the form of olive oil, which is almost the only source of fat, employed both in cooking (stir-frying, deep frying) and as a dressing.

In spite of the great importance of olive oil in the Mediterranean diet, many of the properties of some of its components remain unclear.

It has already been shown that olive oil has a wide range of healthy properties, including the reduction of LDL cholesterol in comparison with diets high in saturated fatty acids (SAFA), control of blood pressure, the lowering of inflammation markers, as well as beneficial effects on certain types of cancer and cardiovascular disease and age-related cognitive decline [1-4].

Keywords: Olive Oil; Atherosclerosis; Hemostasis; Thombosis; Primary Prevention; Mediterranean Diet

Document Type: Research article

DOI: http://dx.doi.org/10.2174/157340107780598636

Affiliations: 1: Servicio de Medicina Interna,Unidad de Lipidos y Arteriosclerosis, Hospital Universitario Reina Sofia, Edificio de Consultas Externas, 2a planta, Avda Menendez Pidal S/N,14004, Cordoba, Spain.

Publication date: 2007-05-01

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Current Nutrition & Food Science publishes frontier reviews on all the latest advances on basic and clinical nutrition and food sciences. The journal's aim is to publish the highest quality review articles dedicated to research in the field. The journal is essential reading for all nutrition and food scientists.