Foods rich in unsaturated fats, such as olive oil, can protect against cardiovascular diseases, according to has revealed a study carried out by researchers from the Keenan Research Center for Biomedical Science (KRCBS) at St. Michael's Hospital (United States) and published in the journal Nature Communications has shown.
Specifically, apolipoprotein A-IV, known as ApoA-IV, is a plasma protein, and their levels increase after the digestion of food, especially those rich in unsaturated fats, such as olive oil. It has been reported that higher levels of ApoA-IV in the blood are associated with lower rates of cardiovascular disease.
In addition, experts have shown that ApoA-IV is a factor inhibiting platelets, small blood cells that play a key role in multiple diseases, particularly in bleeding and cardiovascular diseases. These new findings suggest that ApoA-IV is a surface glycoprotein blocker of GPIIbIIIa platelets, also called integrin aIIb3, which are a platelet receptor necessary for these to be grouped in the blood, called platelet aggregation. This platelet aggregation can cause occlusion of the blood vessel that blocks blood flow and leads to thrombosis, which is the most common cause of mortality and morbidity worldwide.
"Platelet aggregation can save lives, as it can stop bleeding in damaged vessels, but we generally do not want platelets to block blood flow in vessels, because it causes thrombosis and, if vessel occlusion occurs in the heart. or the brain, it can cause a heart attack, stroke or death”, explained the study's principal director, Heyu Ni. In order for one platelet to bind to another, the integrin of platelet receptor aIIb3 first binds to fibrinogen, an abundant protein that binds platelets in the blood, while the fibrinogen molecules bind to another integrin aIIb3 in a second platelet. Thus, fibrinogen, and probably also other proteins, allow many platelets to bind, leading to platelet aggregation.
Experts have shown that ApoA-IV can bind integrin aIIb3 and block the binding of fibrinogen, decreasing platelet aggregation in a vessel. They have also observed that the ApoA-IV protein can also change its shape to accommodate increased blood flow and become more effective in protecting vessels from complete blockage.
"This is the first study linking ApoA-IV with platelets and thrombosis." With this work, we have also explained why higher levels of ApoA-IV can slow the accumulation of plaque in blood vessels, known as atherosclerosis. , because this process is also related to platelet function", the researchers have argued.
On the other hand, the researchers also examined the interaction of ApoA-IV with food. After each meal, platelets are stimulated, which makes it easier for them to bind or bind to white blood cells.
In this sense, ApoA-IV increases in circulating blood almost immediately after foods that contain unsaturated fats and decreases hyperactivity and platelet links, thus reducing inflammation after meals and the risk of heart attack and stroke. Following these results, Scientists have been "enthusiastic" because they have shown that foods with high unsaturated fats, along with adequate sleep patterns, create the perfect combination for ApoA-IV protein to play a positive role in reducing the risk of cardiovascular disease.
SOURCE: 20 minutes.