Olive Oil and Cardiovascular Disease : SuperFoodsRx

Olive Oil and Cardiovascular Disease

Table of Contents

1.	Overview
2.	Olive Oil and Blood Pressure
3.	Olive Oil and Cardiovascular Disease
4.	Olive Oil and Cancer
5.	Olive Oil in the Kitchen

There's no doubt that olive oil is a rich source of antioxidants and other phytochemicals, and it's likely that the lower rates of coronary artery disease in Mediterranean countries are at least partly due to olive oil consumption. There is ample and impressive research evidence that demonstrates that olive oil can play a role in promoting cardiovascular health over and above its ability to reduce blood pressure. We know that diets rich in olive oil have been shown to be effective in lowering total cholesterol and LDL cholesterol.

Certainly, olive oil is one of the significant constituents that contribute to the cardioprotective ability of the Mediterranean Diet. For example, we know that the polyphenols in olive oil are potent antioxidants that help protect LDL from oxidation. Moreover, the presence of monounsaturated fatty acids help biologic membranes, like those of our cell walls, better resist oxidative damage. We know that the oxidation of LDL plays a fundamental role in the progress of arteriosclerosis. In one study, when olive oil was added to the diet of healthy males, it significantly reduced the vulnerability of their LDL to oxidative damage.

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