Olive Oil Against Thrombosis
Olive oil, when consumed regularly, is known to reduce the risk of blood clots (thrombosis) in the heart and veins, as it facilitates circulation by reducing the viscosity of the blood.Saturated fatty acids cause more aggregation of erythrocytes than mono and polyunsaturated fatty acids. This facilitates the occurrence of thrombosis. Olive oil lowers elevated fibrinogen levels. It reduces the risk of clotting in blood vessels by acting against the factors that play a role in the aggregation of blood cells. It is olive oil that causes the least clumping in vegetable oils, thus providing the best protection against cardiovascular diseases.
In a study conducted in 1986, it was observed that the red blood cells of people who consumed at least 80 g of olive oil per month were much more flexible than those who did not, and they were more easily filtered into the narrowed vessels, thus reducing the risk of clot formation.