Virgin olive oil is not only good on your salads, but also for your heart, arteries and veins. Virgin olive oil is made from the fruit of the olive tree and contains oleic acid, a monounsaturated fatty acid that can improve your cardiovascular health. Consult your doctor about the benefits of virgin olive oil for your arteries and veins.
Blood Pressure
Virgin olive oil can improve your blood pressure and reduce your risk of hypertension and stroke. Blood pressure is a measurement of force against the walls of your arteries as your heart pumps blood, and it is determined by the amount of blood pumped and the size and flexibility of your arteries. Research by scientists at the Institute of Grasa in Sevilla, Spain, published in "Clinical Nutrition" in October 20043 found that dietary virgin olive oil reduces arterial blood pressure in elderly individuals with high blood pressure.
Blood Clots
A blood clot is a clump inside your artery or vein that occurs when your blood hardens. Blood clots can travel from the place of origin to elsewhere in your body, such as your lungs or brain, increasing your risk of heart attack or stroke. Research by scientists at Bialystok Medical University in Poland published in "Nutrition Metabolism and Cardiovascular Diseases" in December 2002 discovered the first in vivo experimental evidence in rats that virgin olive oil can prevent blood clots.
Coronary Heart Disease
Coronary heart disease is the most common type of heart disease. Increasing your dietary intake of virgin olive oil can improve your cholesterol levels and reduce your risk of coronary heart disease. Research by scientists at the Municipal Institute of Medical Investigation in Barcelona, Spain, published in "Atherosclerosis" in July 2005 found that virgin olive oil lowers blood levels of LDL cholesterol, the "bad" cholesterol. The scientists concluded that virgin olive oil can be beneficial in treating patients with coronary heart disease.
Left Ventricular Systolic Dysfunction
Left ventricular systolic dysfunction is a type of heart failure characterized by insufficient blood that is pumped by your heart. Increasing the amount of virgin olive oil you consume can reduce your risk of heart failure. Research by scientists at the University of Athens School of Medicine in Greece published in the "Annals of Nutrition and Metabolism" in 2010 found that long-term consumption of virgin olive oil protected against the development of left ventricular systolic dysfunction in patients with previous acute coronary syndrome, a condition of sudden reduced blood flow.
References
- United States Department of Agriculture; United States Standards for Grades of Olive Oil and Olive-Pomace Oil; 2010
- MedlinePlus; Blood Pressure; June 3 2011
- "Clinical Nutrition"; Virgin Olive Oil Reduces Blood Pressure in Hypertensive Elderly Subjects; Javier Perona, et al.; Oct 2004
- MedlinePlus; Blood Clots; June 22 2011
- MayoClinic.com; Blood Clots; October 6 2010
- "Nutrition Metabolism and Cardiovascular Diseases"; Effect of Extra Virgin Olive Oil on Experimental Thrombosis and Primary Hemostasis in Rats; S. Brzosko, et al.; Dec 2002
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