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
Current Nutrition & Food Science
Title: Olive Oil and Haemostasis
Volume: 3 Issue: 2
Author(s): Javier Delgado-Lista, Jose Lopez-Miranda, Pablo Perez-Martinez, Juan Ruano, Francisco Fuentes and Francisco Perez-Jimenez
Affiliation:
Keywords: Olive Oil, Atherosclerosis, Hemostasis, Thombosis, Primary Prevention, Mediterranean Diet
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].
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Cite this article as:
Delgado-Lista Javier, Lopez-Miranda Jose, Perez-Martinez Pablo, Ruano Juan, Fuentes Francisco and Perez-Jimenez Francisco, Olive Oil and Haemostasis, Current Nutrition & Food Science 2007; 3 (2) . https://dx.doi.org/10.2174/157340107780598636
DOI https://dx.doi.org/10.2174/157340107780598636 |
Print ISSN 1573-4013 |
Publisher Name Bentham Science Publisher |
Online ISSN 2212-3881 |
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