title: Olive oil in the treatment of hypercholesterolemia.
abstract: Olive oil consumption increases HDL-cholesterol levels, while decreasing LDL-cholesterol levels, LDL susceptibility to oxidation and lipid peroxidation. The reduction of cellular oxidative stress, thrombogenicity and the formation of atheroma plague can explain the preventive effects of olive oil on atherosclerosis development. In addition to reducing risk factors for coronary heart disease, olive oil might also help prevent certain types of cancers, and beneficially modify immune and inflammatory responses.
authors.affiliation: Rhode Island Comprehensive Cancer Control Program, Rhode Island Department of Health, USA.
authors.forename: Kathleen
authors.initials: K
authors.lastname: Cullinen
mesh_terms: D050197:Atherosclerosis / Q000209:etiology / Q000517:prevention & control; D038441:Diet, Mediterranean; D006801:Humans; D006937:Hypercholesterolemia / Q000150:complications / Q000188:drug therapy*; D015227:Lipid Peroxidation; D008055:Lipids; D008077:Lipoproteins, LDL / Q000187:drug effects; D000069463:Olive Oil; D018384:Oxidative Stress / Q000187:drug effects; D010938:Plant Oils / Q000494:pharmacology / Q000627:therapeutic use*
chemical_list: D008055:Lipids; D008077:Lipoproteins, LDL; D000069463:Olive Oil; D010938:Plant Oils