Antiinflammatory And Antithrombotic

Several constituents within olive oil and/or leaf have demonstrated anti-inflammatory properties, chiefly oleuropein, hydroxytyrosol, oleic acid, luteolin and apigenin (de la Puerta et al 2000, Makin et al 2003).

Oleuropein and hydroxytyrosol are found in both the oil and leaf and inhibit leukotriene B4 generation, which is involved in a wide range of pro-inflammatory pathways (Petroni et al 1997). These polyphenols are able to inhibit platelet aggregation and lipoxygenases and eicosanoid production (Andrikopoulos et al 2002, Manna etal 2004).

Olive oil also contains large amounts of oleic acid, which is an omega-9 monounsaturated fatty acid that is converted to eicosatrienoic acid, which is then converted to leukotriene A3, which is a potent inhibitor of leukotriene B4 synthesis.

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