Influence of Virgin Olive Oil Phenol Contents on Blood Coagulation and Fibrinolysis in Humans

The study aimed at influencing of two nutritional types of virgin olive oil (high and low phenol contents) on the modifications postprandials in the plasmatic levels of blood coagulation and fibrinolysis factors (FVII and PA-1) and quantify of phenol plasmatic levels after that ingestion. They subjected 21 patients for two nutritional types of virgin olive oil, in a cross-way. The influence of this diet on phenol plasmatic levels, coagulation-fibrinolysis factors was measured before and after 1, 2 and 4 hours of ingestion. The results have showed that when estimating FVIIa concentrations had occurred, a significant increase happened after 2 hours from olive oil ingesting with a low content in phenols. It found out also a significant reduction of PAI-1 concentrations after 2 hours from olive oil ingesting with a high content in phenolic components. Nevertheless, there were no differences when comparing both types of oil before and after 2 hours of diet taking up. On the other hand, it had been found out significant differences at the plasmatic levels of phenolic compound's concentrations before and after 1 hour of olive oil ingesting with a high phenol contents.