Experts from the Biotechnology Research Center at St. Michael's Hospital (Canada) have proven that foods high in unsaturated fats (such as olive oil) protect against cardiovascular disease. This was announced in a press release on MedicalXpress.
It is known that apolipoprotein A-IV (ApoA-IV), a blood plasma protein whose content in the body increases after a meal, helps prevent cardiovascular diseases. In a new work, scientists have shown that ApoA-IV is a factor that inhibits the activity of platelets, which play a key role in pathological processes affecting the cardiovascular system.
It turned out that apolipoprotein blocks the membrane protein glycoprotein IIb / IIIa (integrin αIIbβ3), which is involved in platelet aggregation. The latter promotes blood clotting, but can also cause vascular occlusion and thrombosis, which is one of the main causes of cardiovascular disease and associated mortality. ApoA-IV binds to integrin and prevents it from attaching to fibrinogen, a “bridge” protein that connects integrins from different cells to each other. This reduces the level of platelet aggregation.
ApoA-IV facilitates blood flow almost immediately after eating a meal containing unsaturated fat. It is most active at night and least active in the morning. According to scientists, this explains why seizures and strokes often occur after waking up. Future research will need to help develop appropriate treatments for cardiovascular disease.
