Many studies have related an inverse association between eating patterns (such as the Mediterranean diet) and the incidence of cardiovascular events.
The Mediterranean diet is a set of knowledge, practices, rituals, traditions and symbols related to agricultural cultures, fishing and livestock, as well as the process of making, sharing and consuming food in the countries that involve it or in the Mediterranean Sea.
As the mechanism responsible for cardiovascular disease is predominantly caused by atherothrombosis, where a central role is played by platelet activation, the diet with protective effects against cardiovascular diseases would be debatable, having an anti-atherothrombotic effect caused by platelet inhibition.
Several studies investigate whether the unique nutrients in diets recognised as having cardiovascular protection can have an antithrombotic effect.
The most investigated nutrients are key components of Mediterranean diets, such as fruits and vegetables, fruits, olive oil and wine; other diets with protective effects include nuts and cocoa.
In this scientific paper, the authors summarised the results of various experimental and intervention studies in humans, regarding this scope. At those studies, researchers investigated the antithrombotic effects of such nutrients in experimental models of thrombosis or analysed biomarkers of clot activation, platelets and fibrinolysis in humans. In addition, in vitro studies have explored the underlying mechanism at the level of various cell lines, such as platelets or endothelial cells.
In this context, the authors analysed whether the nutrients affected the coagulation pathways, platelets and fibrinolysis simultaneously or separately, paying special attention to the relationship between oxidative stress and thrombosis, as most nutrients are believed to have antioxidant properties.
To know more about this review article, see: https://www.ahajournals.org/doi/10.1161/CIRCRESAHA.120.315892
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