161 Virgin Olive Oil Benefits Platelet Endothelial cells collagen Fibrin Tissue damage (prothrombotic environment) Oxidised Platelet plug EVOO inhibitory effect EVOO activating effect SUBENDOTHELIUM SUBENDOTEHLIUM FT FVII FVIIa Fibrine Plasminogen Fibrinolysis Fibrinogen Plasmin 13.2. The effect of olive oil on platelet aggregation Platelets are the main haemostasis component. Primary haemostasis consists of platelet activation which commences seconds after vascular damage. It is mediated by the union of platelets to the free collagen of the vessels promoting a cytokine release which increases platelet aggregation forming a plug. In animal models it has been observed that olive oil, mainly due to its high oleic acid content, exerts an antithrombotic effect by inhibiting platelet activation and partially acting on the coagulation system. Numerous studies have examined the role of monounsaturated fatty acids, particularly oleic acid (as the main fat in olive oil), on vascular haemostasis. One conducted by the group led by Dr Smith at “Reading University” (UK), showed that a Mediterranean diet rich in EVOO had beneficial effects on platelet function in healthy individuals. In this study, replacement of 16g/day of saturated fat by the same quantity of olive oil reduced platelet aggregation and produced a greater effect when increased to 32 g/day. In patients with atrial fibrillation (a heart condition causing an irregular and often abnormally fast heart rate, the most common type of arrhythmia), adherence to Mediterranean diet reduced thromboxane A2 urinary levels. Thromboxane A2, a thrombotic marker, promotes platelet aggregation and vasoconstriction. Research regarding the impact of EVOO on thromboxane A2 levels has found that most of the beneficial effects seem to be provided Figure 13.1. Effect of extra virgin olive oil on vascular haemostasis. D
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