• Using the olive oil and heart health
  • zeynab dehforosh,1,* behzad norian,2
    1. M.SC student of Biomedical engineering, Department of Biomedical Engineering, Faculty of Engineering, University of Maziar, Noor, Iran.
    2. Department of Biomedical Engineering, Faculty of Engineering, University of Maziar, Noor, Iran.


  • Introduction: Olive oil has strong antioxidants, such as polyphenols and flavonoids, which reduce the peroxidation of lipids in the body and reduce the oxidative stress, thus protecting the body against free radicals, thereby reducing the risk of heart disease. Olive, with relatively high fat, is an unusual fruit. Olive contains 11 to 15 percent fat. 74% of the fat in the olive is oleic acid, which is an unburied fatty acid. Oleic acid is one of the main ingredients of olive oil and has many health benefits. Reducing inflammation, reducing the risk of heart disease and fighting cancer are among the properties of olive oil for health. This oil can reduce the cholesterol ratio and prevent blood clots due to the presence of unsaturated fatty acids.
  • Methods: In the context of this overview, 15 review articles were used between the years 2010 through the end of 2018 using the keywords of PubMed, Google scholar search engines.
  • Results: In normal mode, blood has ApoA-I protein in its structure. Eating olive oil greatly increases the level of expression of this protein in the blood. ApoA-I protein prevents blood platelets from becoming blood clots. It also slows the progression of inflammatory diseases without stopping the accumulation of platelets. Platelet accumulation is useful in some cases, because it is a way to prevent bleeding. However, the accumulation of platelets and blockage of blood flow in the vessels is not a desirable process. Blood vessels in the heart and brain can cause heart attack, stroke, or even death if your blood vessels are blocked.
  • Conclusion: One of the most effective strategies for preventing cardiovascular disease is the replacement of unsaturated fats with saturated fats, especially olive oil. Olive oil, by reducing blood pressure, greatly reduces the tendency of blood to clot.
  • Keywords: olive oil, heart diseases, ApoA-I protein