159 Virgin Olive Oil Benefits Haemostasis is a complex process whose function is to limit blood loss from an injured vessel. It includes platelet activation (primary haemostasis), coagulation (secondary haemostasis), and fibrinolysis. Olive oil, the hallmark of the Mediterranean diet, is mainly comprised of monounsaturated fatty acids, particularly oleic acid, and minor compounds such as polyphenols with powerful antioxidant and anti-inflammatory effects. The literature suggests that olive oil has beneficial effects, mainly as an antithrombotic agent. Nevertheless, the scientific community and funding agencies need to design and promote further studies that support, and unequivocally demonstrate, the effects of extra virgin olive oil on vascular haemostasis and its relevant contribution to cardiovascular health. KEYWORDS: Vascular haemostasis, extra virgin olive oil, coagulation, Mediterranean diet ABBREVIATIONS: EVOO: Extra virgin olive oil. EPI-COR: Clinical trial on the long-term follow-up of antithrombotic management in acute coronary syndrome patients. TF: Tissue factor. FVII: Clotting factor VII. LDL: Low density lipoproteins. LRP1: LDL Receptor Related Protein 1. MCP-1: Monocyte Chemoattractant Protein-1. PAI-1: Plasminogen Activator Inhibitor-1. PREDIMED: Prevention with Mediterranean diet (PREvención con DIeta MEDiterránea). t-PA: Tissue Plasminogen Activator. abstract
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