Olive oil is known to be able to lower blood pressure. Scientists have found that the antioxidant properties of the product are also helpful in fighting blood clots.
A study published by medicalxpress found that people who added olive oil to their meals at least once a week had lower platelet activation than participants who consumed the oil less frequently. Lower levels of platelet aggregates were observed in those who consumed more olive oil.
Doctors explained that the less active platelet activation, the lower the risk of blood clots, reports the Daily Express.
New York University School of Medicine Associate Professor Sean P. Heffron added that obese people are at increased risk of heart attack, stroke or other cardiovascular diseases. Olive oil may reduce the risk of disease in overweight people.
Other scientific work has also confirmed the benefits of olive oil. Scientists have found that people who regularly consume phenol-rich extra virgin olive oil have lower levels of an antigen, the substance responsible for blood clots.
