OLIVE OILS AND HEALTH 164 els after EVOO monounsaturated fatty acid, and vegetal (nuts) polyunsaturated fatty acid omega-3-rich meals, when compared with a saturated fatty acid-rich one. Such data indicate an EVOO protective effect on thrombosis development by facilitating thrombus clearance. Experimental studies in animal models have suggested an antithrombotic role for olive oil by acting on platelet activation inhibition and the coagulation system. Nevertheless, a recent review on the issue, published in the high-ranking journal Circulation Research, concluded that small-sample size human studies lacking proper design do not permit any conclusions to be drawn on the role of olive oil regarding thrombogenesis/fibrinolysis. 13.6. Conclusion EVOO, the hallmark of the Mediterranean diet, is mainly made up of monounsaturated fatty acids, particularly oleic acid, and minor compounds such as polyphenols with strong antioxidant and anti-inflammatory properties. Studies performed on the effect of olive oil on vascular haemostasis, closely related to atherosclerosis and cardiovascular disease, suggest a beneficial effect of olive oil as an antithrombotic agent. Nevertheless, recent scientific reviews point out a lack of robustness in the studies performed to date. This is mainly linked to the fact that olive oil is consumed within the frame of the Mediterranean diet and there is a possible synergic effect with other components (low processed foods, high intake of vegetables and fibre) which also present haemostatic beneficial effects. Therefore, well-designed human studies, with a proper sample size, need to be performed and funded by the corresponding agencies to obtain scientific evidence on the specific beneficial effects of EVOO on vascular haemostasis and its influence on cardiovascular health.
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