Los ácidos grasos monoinsaturados y poliinsaturados presentes en el AOVE ayudan al buen funcionamiento del corazón ya que aumentan el nivel del colesterol bueno (HDL) disminuyendo el LDL (que puede crear la placa aterosclerótica). Además, están relacionados con la reducción de la presión arterial.
- Schwingshackl L, Strasser B, Hoffmann G. Effects of monounsaturated fatty acids on cardiovascular risk factors: a systematic review and meta-analysis. Ann Nutr Metab 2011;59:176–86. https://www.karger.com/Article/FullText/334071
- Mensink RP, Zock PL, Kester ADM, et al. Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials. Am J Clin Nutr 2003; 77: 1146-55. https://academic.oup.com/ajcn/article/77/5/1146/4689813
- Terés S, Barceló-Coblijn G, Benet M, et al. Oleic acid content is responsible for the reduction in blood pressure induced by olive oil. Proc Natl Acad Sci U S A. 2008;105:13811-6. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2544536/pdf/zpq13811.pdf
- Miura K, Stamler J, Brown IJ, et al.; INTERMAP Research Group. Relationship of dietary monounsaturated fatty acids to blood pressure: the International Study of Macro/ Micronutrients and Blood Pressure. J Hypertens 2013;31:1144-50. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4109685/pdf/nihms602761.pdf