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Olive oil and the cardiovascular system

Authors
Journal
Pharmacological Research
1043-6618
Publisher
Elsevier
Publication Date
Volume
55
Issue
3
Identifiers
DOI: 10.1016/j.phrs.2007.01.010
Keywords
  • Olive Oil
  • Monounsaturated Fatty Acids
  • Phenolic Compounds
  • Cardiovascular Disease
Disciplines
  • Biology
  • Medicine

Abstract

Abstract Olive oil is the primary source of fat in the Mediterranean diet which is associated with a low mortality for cardiovascular disease. In spite of this, data concerning olive oil consumption and primary end points for cardiovascular disease are scarce. However, a large body of knowledge exists providing evidence of the benefits of olive oil consumption on secondary end points for cardiovascular disease. The benefits of olive oil consumption are beyond a mere reduction of the low density lipoprotein cholesterol. Here, we review the state of the art concerning the knowledge of the most important biological and clinical effects related to the intake of olive oil rich diets on lipoprotein metabolism, oxidative damage, inflammation, endothelial dysfunction, blood pressure, thrombosis, and carbohydrate metabolism. The extent to which we possess evidence of the health benefits of olive oil minor components is also assessed. The wide range of anti-atherogenic effects associated with olive oil consumption could contribute to explain the low rate of cardiovascular mortality found in Southern European Mediterranean countries, in comparison with other western countries, despite a high prevalence of coronary heart disease risk factors.

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