Lipids and Atherosclerosis Unit, Maimonides Biomedical Research Institute of Cordoba (IMIBIC), Reina Sofia University Hospital, University of Cordoba, Cordoba, Spain.
CIBER Fisiopatologia Obesidad y Nutricion (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain.
Eur J Clin Nutr. 2019 Jul;72(Suppl 1):8-17. doi: 10.1038/s41430-018-0304-x.
The beneficial effects of a Mediterranean diet on human health and, in particular, on lowering risk of cardiovascular disease, has been mainly attributed to its high content to extra virgin olive oil (EVOO). While its main fatty acid, oleic acid, is considered important to these effects, EVOO has other biological properties that depend on, or are potentiated by other minor components of this oil. Initially, the mechanisms considered as possible causes of this cardioprotective effect of EVOO were based on the incidence on the so-called traditional risk factors (especially lipids and blood pressure). However, the high relative reduction in the prevalence of cardiovascular morbidity and mortality were not proportional to the limited findings about regulation of those traditional risk factors. In addition to several studies confirming the above effects, current research on beneficial effect of EVOO, and in particular in conjunction with Mediterranean style diets, is being focused on defining its effects on newer cardiovascular risk factors, such as inflammation, oxidative stress, coagulation, platelet aggregation, fibrinolysis, endothelial function or lipids or on the modulation of the conditions which predispose people to cardiovascular events, such as obesity, metabolic syndrome or type 2 diabetes mellitus. In the current review, we will mainly focus on reviewing the current evidence about the effects that EVOO exerts on alternative factors, including postprandial lipemia or coagulation, among others, discussing the underlying mechanism by which it exerts its effect, as well as providing a short review on future directions.
地中海饮食对人类健康的有益影响，特别是降低心血管疾病风险，主要归因于其高含量的特级初榨橄榄油（EVOO）。虽然其主要脂肪酸油酸被认为对这些效果很重要，但 EVOO 还有其他生物学特性，这些特性取决于或由这种油的其他少量成分增强。最初，被认为是 EVOO 这种心脏保护作用的可能原因的机制是基于所谓的传统危险因素（尤其是脂质和血压）的发生。然而，心血管发病率和死亡率的相对高的降低与对这些传统危险因素的有限发现不成比例。除了几项证实上述作用的研究外，目前关于 EVOO 的有益作用的研究，特别是与地中海饮食相结合的研究，集中于定义其对新的心血管危险因素的作用，如炎症、氧化应激、凝血、血小板聚集、纤维蛋白溶解、内皮功能或脂质，或对易患心血管事件的情况（如肥胖、代谢综合征或 2 型糖尿病）的调节。在本次综述中，我们将主要集中于综述 EVOO 对其他因素的作用的现有证据，包括餐后血脂或凝血等，讨论其发挥作用的潜在机制，并提供对未来方向的简短综述。
