Lipids and Atherosclerosis Unit, Instituto Maimonides de Investigación Biomédica de Córdoba/Hospital Universitario Reina Sofía/Universidad de Córdoba, CIBER Fisiopatología Obesidad y Nutrición, Instituto de Salud Carlos III, Spain.
Curr Pharm Des. 2011;17(8):778-85. doi: 10.2174/138161211795428876.
Mediterranean diet is one of the healthiest nutritional models used in developed countries. The actual interest in this dietary model is based in two main premises. First, the high palatability for the consumer, which aids to the adherence to the model on a life-long basis, and second, the mounting evidence on the beneficial properties that its consumption provokes in cardiovascular risk factors, cancer and cognitive age associated decline. Olive oil is the principal component of Mediterranean diet, both by its predominant position as the main energy source, and its presence in almost all cooked and/or seasoned food. The influence of the olive oil on the beneficial effects of the Mediterranean diet is well known. Albeit an initial stage in which monounsaturated fatty acids (mainly oleic acid) were studied as the sole player of these effects, the knowledge about the micronutrients has evolved to a much more complex model in which the processing of the oil and the content in some minor contents of the virgin olive oil play a fundamental role. In this article we will review the current evidences that relate olive oil with the haemostatic system.
地中海饮食是发达国家中最健康的营养模式之一。人们对这种饮食模式的真正兴趣基于两个主要前提。首先，它对消费者具有很高的吸引力，有助于长期坚持这种模式；其次，越来越多的证据表明，食用它可以改善心血管危险因素、癌症和与年龄相关的认知能力下降。橄榄油是地中海饮食的主要成分，既是主要的能量来源，也是几乎所有烹饪和/或调味食品中的主要成分。橄榄油对地中海饮食有益影响的影响是众所周知的。尽管在最初的阶段，人们研究了单不饱和脂肪酸（主要是油酸）作为这些作用的唯一参与者，但关于微量营养素的知识已经发展到一个更加复杂的模式，其中油的加工和特级初榨橄榄油中某些少量成分的含量起着至关重要的作用。在本文中，我们将回顾与橄榄油和止血系统相关的现有证据。
