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Olive oil and haemostasis

Kelly, C.N.M., Miller, G.J. and Williams, C.M. (2004) Olive oil and haemostasis. Grasas Y Aceites, 55 (1). pp. 52-65. ISSN 0017-3495

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Official URL: http://www.csic.es

Abstract/Summary

Olive oil is a key component of the traditional Mediterranean diet; a diet that may explain the low rate of cardiovascular disease (CVD) in Southern European. (Extra virgin) Olive oil is a good source of monounsaturated fatty acids (MUFA) and phenolic compounds, both of which have been investigated for their effects on plasma lipids and lipoproteins, measures of oxidation and factors related to thrombosis. This issue aims to summarise the current understanding of the effects of such dietary components on the haemostatic system and subsequent risk of CVD. To date, evidence suggests that diets rich in MUFA and thus in olive oil attenuate the thrombotic response via a reduction in platelet aggregation and in postprandial FVII levels. Thrombosis is a key event in causing heart attacks and strokes, which if modulated by diet could pose a cost-effective way of reducing CVD incidence in populations that adhere to MUFA/olive oil-rich diets long-term.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
Interdisciplinary centres and themes > Institute for Cardiovascular and Metabolic Research (ICMR)
ID Code:13262
Uncontrolled Keywords:olive oil, monounsaturated fatty acids, haemostasis, factor VII, platelets, phenolics, fibrinolysis, Mediterranean diet, COAGULATION-FACTOR-VII, MONOUNSATURATED FATTY-ACIDS, HEALTHY-YOUNG MEN, PLASMA-FIBRINOGEN CONCENTRATIONS, PLASMINOGEN-ACTIVATOR INHIBITOR, POSTPRANDIAL FACTOR-VII, LOW-DENSITY-LIPOPROTEIN, ISCHEMIC-HEART-DISEASE, HIGH-RISK PATIENTS, MIDDLE-AGED MEN

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