Olive oil consumption increases HDL-cholesterol levels, while decreasing LDL-cholesterol levels, LDL susceptibility to oxidation and lipid peroxidation

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Abstract Title:

Olive oil in the treatment of hypercholesterolemia.

Abstract Source:

Med Health R I. 2006 Mar;89(3):113. PMID: 16596937

Abstract Author(s):

Kathleen Cullinen

Abstract:

Olive oil consumption increases HDL-cholesterol levels, while decreasing LDL-cholesterol levels, LDL susceptibility to oxidation and lipid peroxidation. The reduction of cellular oxidative stress, thrombogenicity and the formation of atheroma plague can explain the preventive effects of olive oil on atherosclerosis development. In addition to reducing risk factors for coronary heart disease, olive oil might also help prevent certain types of cancers, and beneficially modify immune and inflammatory responses.

Academic Cite:

Kathleen Cullinen. Olive oil in the treatment of hypercholesterolemia. Med Health R I. 2006 Mar;89(3):113.

Pubmed-Cite:

Kathleen Cullinen. Olive oil in the treatment of hypercholesterolemia. Med Health R I. 2006 Mar;89(3):113. PMID: 16596937

GMI-Cite:

Kathleen Cullinen. Olive oil in the treatment of hypercholesterolemia. Med Health R I. 2006 Mar;89(3):113. PMID: 16596937

Article Published Date : Mar 01, 2006
Study Type : Commentary
Additional Links

Substances : Olive : CK(842) : AC(291)
Diseases : Arteriosclerosis : CK(452) : AC(126), Cholesterol: Oxidation : CK(518) : AC(117), HDL: Low : CK(305) : AC(50), High Cholesterol : CK(1774) : AC(271)
Therapeutic Actions : Dietary Modification: Mediterranean Diet : CK(662) : AC(76)

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