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

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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
Issue number6
Publication statusPublished - Dec 2002


  • Fibrinogen
  • Hemostasis
  • Olive oil
  • Thrombosis

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)
  • Cardiology and Cardiovascular Medicine
  • Endocrinology, Diabetes and Metabolism
  • Nutrition and Dietetics


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