Add olive oil in the diet reduces the risk of “clogging” of the arteries that can cause heart attacks and strokes.
According to a new study of the Medical faculty of new York University, the structure of the oil molecules and the antioxidants have a protective effect on blood vessels of the body.
In particular, components of olive oil protect blood platelets from the dangerous “activation”, which can lead to the formation of deposits and clots.
The clots are fragments of blood cells that stick together and form lumps and clumps, which contribute to the formation of plaque that clogs arteries. Causes atherosclerosis, which causes most heart attacks and strokes.
In the study, a team of scientists studied the blood of 63 Nonsmoking adults suffering from obesity.
It was found that those who were added to the food of olive oil at least once a week, platelet activation was lower than that of participants who did not.
It should be noted that similar studies of red meat, eggs, butter and margarine showed no such effect.