Can you prevent thrombosis with this oil?
Thrombosis is abnormal clotting inside a blood vessel and is a critical factor in heart attack and stroke.
Including extra virgin olive oil with our meals may help prevention of these deadly clots.
Heart disease is the most common cause of death in the world.
Observational studies conducted a few decades ago showed that heart disease is less common in Mediterranean countries.
This led to extensive research on the Mediterranean diet, which has now been shown to significantly reduce heart disease risk.
Extra virgin olive oil is one of the key ingredients in this diet, protecting against heart disease in several ways.
It lowers inflammation while keeping “bad” LDL cholesterol from oxidation, improves the lining of your blood vessels and may help prevent excessive blood clotting.
Interestingly, it has also been shown to lower blood pressure, which is one of the strongest risk factors for heart disease and premature death.
In one study, taking olive oil reduced the need for blood pressure medication by 48%.
If you have heart disease, a family history of heart disease or any other major risk factor, you may want to include plenty of extra virgin olive oil in your diet.
Many studies indicate that extra virgin olive oil has powerful benefits for your heart.
Stroke is caused by a disturbance of blood flow to your brain, either due to a blood clot or bleeding.
In developed nations, stroke is the second most common cause of death, right behind heart disease.
The relationship between olive oil and stroke risk has been studied extensively.
A large review of studies in 841,000 people found that olive oil was the only source of monounsaturated fat associated with a reduced risk of stroke and heart disease.
In another review in 140,000 participants, those who consumed olive oil were at a much lower risk of stroke than those who did not.
About 14% of olive oil is saturated fat, and 11% is polyunsaturated, such as omega-6 and omega-3 fatty acids.
But the predominant fatty acid in olive oil is a monounsaturated fat called oleic acid, making up 73% of the total oil content.
Oleic acid has potent health benefits.
Studies suggest that oleic acid reduces inflammation and may even have beneficial effects on genes linked to cancer.
Monounsaturated fats are also quite resistant to high heat, making extra virgin olive oil a healthy choice for cooking.
Apart from its beneficial fatty acids, it contains modest amounts of vitamins E and K.
Olive oil is also loaded with powerful antioxidants.
These antioxidants are biologically active and may reduce your risk of chronic diseases.
They fight inflammation and help protect your blood cholesterol from oxidation — two benefits that may lower your risk of heart disease.
Chronic inflammation is thought to be a leading driver of diseases, such as cancer, heart disease, metabolic syndrome, type 2 diabetes, Alzheimer’s, arthritis and even obesity.
Extra virgin olive oil can reduce inflammation, which may be one of the main reasons for its health benefits.
The main anti-inflammatory effects are mediated by the antioxidants.
Key among them is oleocanthal, which has been shown to work similarly to ibuprofen, an anti-inflammatory drug.
Some scientists estimate that the oleocanthal in 50 ml of extra virgin olive oil has a similar effect as 10% of the adult dosage of ibuprofen.
Research also suggests that oleic acid, the main fatty acid in olive oil, can reduce levels of important inflammatory markers like C-reactive protein (CRP).
One study also showed that olive oil antioxidants can inhibit some genes and proteins that drive inflammation.
Talk with your doctor about the many benefits of adding olive oil to your diet.