Abstract
Background and Aim: Olive oil is a particular source of fat in the Mediterranean diet, which is associated with a lower incidence of cardiovascular disease. We investigated the possible antithrombotic role of extra virgin olive oil as a single dietary modification in experimental thrombosis and primary hemostasis models in rats. Methods and Results: Two different groups of animals were studied: one fed a usual diet (control group) and the other a diet enriched with extra virgin olive oil (3%; weight/weight). After six weeks feeding, arterial thrombosis was initiated by inserting an artificial prosthesis (or "aortic loop") into the aorta, and venous thrombosis was induced by ligating the inferior vena cava. "Template" bleeding time (BT) was measured, as well as factor VII coagulant activity (FVII:C) and fibrinogen levels. The animals fed the olive oil enriched diet showed a significant delay in the thrombotic occlusion of the "aortic loop" (99±5 h vs 82±5 h, p
| Original language | English |
|---|---|
| Pages (from-to) | 337-342 |
| Number of pages | 6 |
| Journal | Nutrition, Metabolism and Cardiovascular Diseases |
| Volume | 12 |
| Issue number | 6 |
| Publication status | Published - Dec 2002 |
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Keywords
- Fibrinogen
- Hemostasis
- Olive oil
- Thrombosis
ASJC Scopus subject areas
- Food Science
- Medicine (miscellaneous)
- Cardiology and Cardiovascular Medicine
- Endocrinology, Diabetes and Metabolism
- Nutrition and Dietetics
Cite this
Effect of extra virgin olive oil on experimental thrombosis and primary hemostasis in rats. / Brzosko, S.; De Curtis, A.; Murzilli, S.; De Gaetano, G.; Donati, M. B.; Iacoviello, L.
In: Nutrition, Metabolism and Cardiovascular Diseases, Vol. 12, No. 6, 12.2002, p. 337-342.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Effect of extra virgin olive oil on experimental thrombosis and primary hemostasis in rats
AU - Brzosko, S.
AU - De Curtis, A.
AU - Murzilli, S.
AU - De Gaetano, G.
AU - Donati, M. B.
AU - Iacoviello, L.
PY - 2002/12
Y1 - 2002/12
N2 - Background and Aim: Olive oil is a particular source of fat in the Mediterranean diet, which is associated with a lower incidence of cardiovascular disease. We investigated the possible antithrombotic role of extra virgin olive oil as a single dietary modification in experimental thrombosis and primary hemostasis models in rats. Methods and Results: Two different groups of animals were studied: one fed a usual diet (control group) and the other a diet enriched with extra virgin olive oil (3%; weight/weight). After six weeks feeding, arterial thrombosis was initiated by inserting an artificial prosthesis (or "aortic loop") into the aorta, and venous thrombosis was induced by ligating the inferior vena cava. "Template" bleeding time (BT) was measured, as well as factor VII coagulant activity (FVII:C) and fibrinogen levels. The animals fed the olive oil enriched diet showed a significant delay in the thrombotic occlusion of the "aortic loop" (99±5 h vs 82±5 h, p
AB - Background and Aim: Olive oil is a particular source of fat in the Mediterranean diet, which is associated with a lower incidence of cardiovascular disease. We investigated the possible antithrombotic role of extra virgin olive oil as a single dietary modification in experimental thrombosis and primary hemostasis models in rats. Methods and Results: Two different groups of animals were studied: one fed a usual diet (control group) and the other a diet enriched with extra virgin olive oil (3%; weight/weight). After six weeks feeding, arterial thrombosis was initiated by inserting an artificial prosthesis (or "aortic loop") into the aorta, and venous thrombosis was induced by ligating the inferior vena cava. "Template" bleeding time (BT) was measured, as well as factor VII coagulant activity (FVII:C) and fibrinogen levels. The animals fed the olive oil enriched diet showed a significant delay in the thrombotic occlusion of the "aortic loop" (99±5 h vs 82±5 h, p
KW - Fibrinogen
KW - Hemostasis
KW - Olive oil
KW - Thrombosis
UR - http://www.scopus.com/inward/record.url?scp=0036988766&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0036988766&partnerID=8YFLogxK
M3 - Article
C2 - 12669681
AN - SCOPUS:0036988766
VL - 12
SP - 337
EP - 342
JO - Nutrition, Metabolism and Cardiovascular Diseases
JF - Nutrition, Metabolism and Cardiovascular Diseases
SN - 0939-4753
IS - 6
ER -