Coronary artery disease (CAD) is responsible for more than 7 million deaths worldwide.\nIn the early stages of the development of atherosclerotic plaques, cardiovascular risk factors stimulate\nvascular endothelial cells, initiating an inflammatory process, fundamental in the pathogenesis of\nCAD. The inclusion of potentially cardioprotective foods, such as olive oil, to the diet, may aid\nin the control of these risk factors, and in the reduction of cytokines and inflammatory markers.\nThe present review aims to address the interaction between phenolic compounds present in olive\noil, and inflammation, in the prevention and treatment of CAD. In vitro and in vivo studies\nsuggest that phenolic compounds, such as hydroxytyrosol, tyrosol, and their secoiridoid derivatives,\nmay reduce the expression of adhesion molecules and consequent migration of immune cells, modify\nthe signaling cascade and the transcription network (blocking the signal and expression of the\nnuclear factor kappa B), inhibit the action of enzymes responsible for the production of eicosanoids,\nand consequently, decrease circulating levels of inflammatory markers. Daily consumption of olive\noil seems to modulate cytokines and inflammatory markers related to CAD in individuals at risk for\ncardiovascular diseases. However, clinical studies that have evaluated the effects of olive oil and its\nphenolic compounds on individuals with CAD are still scarce.
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