Evidence supporting the use of: Olive Oil
For the health condition: Blood Clots (prevention of)

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Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Olive oil, particularly extra virgin olive oil (EVOO), has scientific support for its role in the prevention of blood clots, largely due to its effects on platelet function and endothelial health. Several studies have demonstrated that the high content of monounsaturated fatty acids (mainly oleic acid) and polyphenols in olive oil can reduce platelet aggregation, a key process in clot formation. For example, clinical trials such as those associated with the PREDIMED study have shown that adherence to a Mediterranean diet rich in olive oil is associated with a reduced risk of cardiovascular events, including those caused by thrombosis. Mechanistically, olive oil polyphenols have been found to enhance endothelial function, decrease oxidative stress, and inhibit pro-thrombotic factors. However, while the evidence is promising, it is primarily based on epidemiological studies and some interventional trials, rather than direct randomized controlled trials specifically targeting blood clot prevention as a primary outcome. Therefore, the evidence level is moderate (rated 3 out of 5). Olive oil should be seen as part of a healthy dietary pattern rather than as a standalone treatment for blood clot prevention. Nevertheless, its regular consumption in a balanced diet is scientifically supported as a preventive measure for cardiovascular health, which includes reduced risk of thrombotic events.

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