Evidence supporting the use of: Olive
For the health condition: Arteriosclerosis

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Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Olive, particularly in the form of extra virgin olive oil (EVOO), has scientific support for its use in the context of arteriosclerosis (the thickening and hardening of artery walls). This evidence is primarily derived from epidemiological and clinical studies examining the Mediterranean diet, which is rich in olive oil. Olive oil is high in monounsaturated fatty acids (mainly oleic acid) and contains phenolic compounds with antioxidant and anti-inflammatory properties. Multiple studies have shown that regular olive oil consumption is associated with improved lipid profiles, reduced oxidative stress, lower inflammation, and better endothelial function—all factors involved in the pathogenesis of arteriosclerosis.

Randomized controlled trials, such as the PREDIMED study, indicate that a Mediterranean diet supplemented with olive oil can reduce the incidence of major cardiovascular events, which are often precipitated by arteriosclerotic changes. Laboratory and animal studies also demonstrate that olive polyphenols inhibit LDL oxidation, a key process in arterial plaque formation. However, while these findings are promising, direct evidence specifically targeting olive or olive oil as a standalone treatment for arteriosclerosis (as opposed to broader cardiovascular risk) is moderate. Most benefits are seen as part of an overall dietary pattern rather than from olive oil alone. Thus, the evidence base is robust but not definitive for olive oil as a singular therapy for arteriosclerosis.

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