Effect of extra virgin olive oil on experimental thrombosis and primary hemostasis in rats

Research output: Contribution to journalArticle

17 Citations (Scopus)

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 languageEnglish
Pages (from-to)337-342
Number of pages6
JournalNutrition, Metabolism and Cardiovascular Diseases
Volume12
Issue number6
Publication statusPublished - Dec 2002

Fingerprint

hemostasis
extra-virgin olive oil
thrombosis
Hemostasis
Thrombosis
olive oil
rats
Diet
inferior vena cava
diet
prostheses
Mediterranean diet
coagulants
fibrinogen
aorta
Mediterranean Diet
Diet Therapy
Weights and Measures
cardiovascular diseases
Bleeding Time

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

@article{2128db8555ce4fe7afecccc905dc2227,
title = "Effect of extra virgin olive oil on experimental thrombosis and primary hemostasis in rats",
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",
keywords = "Fibrinogen, Hemostasis, Olive oil, Thrombosis",
author = "S. Brzosko and {De Curtis}, A. and S. Murzilli and {De Gaetano}, G. and Donati, {M. B.} and L. Iacoviello",
year = "2002",
month = "12",
language = "English",
volume = "12",
pages = "337--342",
journal = "Nutrition, Metabolism and Cardiovascular Diseases",
issn = "0939-4753",
publisher = "Elsevier B.V.",
number = "6",

}

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 -