Research shows olive oil can reduce harmful blood clots

Researchers at Tornoto’s Keenan Research Center found that olive oil can help reduce the formation of harmful blood clots in mice. It does this by promoting Apolipoprotein A-IV which is an important component of HDL, the good cholesterol. This component prevents blood platelets from sticking together unnecessarily. This particular protein is low in people with a risk of cardiovascular disease and high in those with less risk. Some clotting to prevent bleeding but not so much as to create a blood clot. Good levels of  Apolipoprotein help reach this ideal level and olive oil supports its formation.