Olive oil boosts a component of HDL (good cholesterol) called apoA-IV. This helps protect against platelet aggregation that can cause heart attacks (caused by coronary artery blockage) and ischemic strokes.
ApoA-IV helps prevent platelets from "sticking" together (called platelet aggregation), which is an early step in the development of a blood clot.
A protein in blood plasma called apolipoprotein A-IV (ApoA-IV
) has been shown to keep platelets in blood plasma from clumping together.
Michael's Hospital in Toronto, Canada, have shown that ApoA-IV
stops blood platelets forming into blood clots.
Levels of ApoA-IV increase after the digestion of foods, particularly foods high in unsaturated fats, such as olive oil.
Apolipoprotein A-IV, known as ApoA-IV, is a plasma protein.
Changes in the apoA-IV
composition of HDL are dependent on the disease state, with increases in apoA-IV
observed in renal diseases (CKD and endstage renal disease), and decreases in apoA-IV
with ACS (139, 140, 170).
Estos resultados indican la participacion del gen de la ApoA-IV
en la no-disyuncion cromosomica.
Patrick Tso, PhD, professor in the UC Department of Pathology and Laboratory Medicine, has revealed that apolipoprotein A-IV (apoA-IV
) is secreted by the small intestine in response to fat absorption.
Other apolipoproteins that are well known to be associated with HDL include apoA-IV
; apoC-I, C-II, and C-III; and apoE.
The percentage of ApoA-IV
amounts to only one-tenth of that of the ApoA-II (13) and can be neglected.