Pérez-Jiménez Francisco, Lista Javier Delgado, Pérez-Martínez Pablo, López-Segura Fernando, Fuentes Francisco, Cortés Begoña, Lozano Aquiles, López-Miranda José
Lipids and Atherosclerosis Unit, Reina Sofía University Hospital, University of Cordoba, Spain.
Public Health Nutr. 2006 Dec;9(8A):1083-8. doi: 10.1017/S1368980007668566.
Interest in the Mediterranean diet (MD) has grown worldwide. Despite the high complexity of its nutrients composition, olive oil emerges as its principal food, since it provides the higher percentage of energy and a lot of bioactive compounds.
In this review, we will discuss the benefits of diets enriched in virgin olive oil, whose effects are probably due not only to its oleic acid content but also to its other potentially health-promoting components.
Traditionally, the benefits of MD were linked to its effect on lipoprotein metabolism, but today we realise that there exists a whole sheaf of other benefits, including the components of haemostasis: platelet function, thrombogenesis and fibrinolysis.
A diet enriched in virgin olive oil can reduce the sensitivity of platelets to aggregation, decreasing von Willebrand and thromboxane B2 plasma levels. Moreover, a particular interest has aroused about its capacity to decrease fasting factor VII plasma levels and to avoid or modulate its postprandial activation. In addition, tissue factor expression in mononuclear cells could be reduced with the chronic intake of virgin olive oil, and finally, studies performed in different experimental situation have shown that it could also increase fibrinolytic activity, reducing plasma concentration of plasma activator inhibitor type-1 (PAI-1).
The MD is an alimentary model with a high content of monounsaturated fats that is capable of inducing a wide range of biological effects on the cardiovascular system. The application of modern focuses of study will dilucidate in the future the biological and clinical interest of these findings.
对地中海饮食（MD）的兴趣在全球范围内不断增长。尽管其营养成分高度复杂，但橄榄油成为其主要食物，因为它提供了更高比例的能量以及许多生物活性化合物。
在本综述中，我们将讨论富含初榨橄榄油的饮食的益处，其作用可能不仅归因于其油酸含量，还归因于其他潜在的促进健康的成分。
传统上，MD的益处与它对脂蛋白代谢的影响有关，但如今我们意识到还存在一系列其他益处，包括止血成分：血小板功能、血栓形成和纤维蛋白溶解。
富含初榨橄榄油的饮食可降低血小板对聚集的敏感性，降低血管性血友病因子和血栓素B2的血浆水平。此外，它降低空腹因子VII血浆水平以及避免或调节其餐后激活的能力引起了特别关注。此外，长期摄入初榨橄榄油可降低单核细胞中组织因子的表达，最后，在不同实验情况下进行的研究表明，它还可增加纤维蛋白溶解活性，降低血浆纤溶酶原激活物抑制剂1型（PAI - 1）的血浆浓度。
MD是一种单不饱和脂肪含量高的饮食模式，能够对心血管系统产生广泛的生物学效应。现代研究重点的应用将在未来阐明这些发现的生物学和临床意义。
