Olive Oil

This oil is a potent anti-coagulant food. It retards the stickiness of blood platelets, which may account for its artery protecting powers. This is evident from a research study conducted by British Scientists at the Royal Free Hospital and School of Medicine in London. These researchers made volunteers take three quarters of a tablespoon of Olive Oil twice a day for eight weeks in addition to their regular diet. Their platelet clumping was considerably reduced. The scientists found that platelet membranes contained more oleic acid, the dominant fatty acid in olive oil, and less arachidonic fatty acid that encourages stickiness.

The olive-oil-fed blood platelets also released less thromboxane A2, a substance that commands platelets to cling together. Researchers concluded that olive oil benefits platelet function. They believed that this is one more explanation as to the people that depend heavily on olive oil, as in the Mediterranean ares have less heart disease.