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 phenolcontents) on the modifications postprandials in the plasmatic levels of blood coagulation and fibrinolysisfactors (fvii and pa-1) and quantify of phenol plasmatic levels after that ingestion. they subjected 21patients for two nutritional types of virgin olive oil, in a cross-way. the influence of this diet on phenolplasmatic levels, coagulation-fibrinolysis factors was measured before and after 1, 2 and 4 hours ofingestion. the results have showed that when estimating fviia concentrations had occurred, a significantincrease happened after 2 hours from olive oil ingesting with a low content in phenols. it found out also asignificant reduction of pai-1 concentrations after 2 hours from olive oil ingesting with a high content inphenolic components. nevertheless, there were no differences when comparing both types of oil beforeand after 2 hours of diet taking up. on the other hand, it had been found out significant differences at theplasmatic levels of phenolic compound's concentrations before and after 1 hour of olive oil ingesting witha high phenol contents.