Olive oil and the haemostatic system

✍ Scribed by Jose Lopez-Miranda; Javier Delgado-Lista; Pablo Perez-Martinez; Yolanda Jimenez-Gómez; Francisco Fuentes; Juan Ruano; Carmen Marin

• Publisher: John Wiley and Sons
• Year: 2007
• Tongue: English
• Weight: 375 KB
• Volume: 51
• Category: Article
• ISSN: 1613-4125
• DOI: 10.1002/mnfr.200600307

✦ Synopsis

Abstract

Interest in the Mediterranean diet (MD) has grown worldwide due to its link with greater longevity and lower cardiovascular disease rate, cancer and age cognitive decline. Despite the high complexity of its nutrients composition, olive oil emerges as its principal food, since it provides the higher percent of energy and a lot of bioactive compounds. In this review we will discuss the benefits of diets enriched in virgin olive oil, whose effects are probably due not only to its oleic acid content but also to its other potentially health‐promoting components. Traditionally, the benefits of MD were linked to its effect on lipoprotein metabolism but today we realise that there exists a whole sheaf of other benefits, including the components of haemostasis: platelet function, thrombogenesis and fibrinolysis. A diet enriched in virgin olive oil can reduce the sensitivity of platelets to aggregation, decreasing von Willebrand and tromboxane B~2~ plasma levels. Moreover a particular interest has arisen about its capacity to decrease fasting Factor VII plasma levels and to avoid or modulate its postprandial activation. Also Tissue Factor expression in mononuclear cells could be reduced with the chronic intake of virgin olive oil and finally, studies performed in different experimental situation have shown that it could also increase fibrinolytic activity, reducing plasma concentration of Plasma Activator Inhibitor type‐1.