Abstract
The low levels of CHD morbidity and mortality in Mediterranean regions is partly attributed to dietary factors. Olive oil is a key component of the traditional Mediterranean diet, therefore there has been intensive investigation to determine how olive oil mediates this effect. CHD has a very complex pathophysiology characterised by atherosclerosis, which is the result of aberrant lipoprotein metabolism and a local inflammatory response in the vascular endothelium, and thrombosis. Olive oil is a rich source of monounsaturated fatty acids (MUFA) and antioxidant phenolic compounds. Both of these components mediate the cardio-protective effects associated with olive oil in a number of ways. Traditionally the cardio-protective effect of the Mediterranean diet was ascribed to the hypocholesterolaemic effect of dietary MUFA. Numerous intervention studies have shown that the substitution of dietary saturated fatty acids (SFA) for MUFA significantly reduces total LDL cholesterol concentrations (Mensink & Katan, 1989). More recently, studies have shown that diets
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
