Background. Cardiovascular diseases (CVDs), which are responsible for the largest number of deaths in the world, are caused by modifiable factors, including improper nutrition, high levels of LDL cholesterol or triglycerides in blood serum, as well as inflammation or increased platelet activity. The results of many scientific studies, including meta-analyses from randomized controlled trials, indicate that food rich in (poly)phenols or unsaturated fatty acids significantly reduces the risk of CVD by normalizing blood lipid levels, reducing platelet activity, and having anti-inflammatory and antioxidant effects. The combination of both active ingredients is the Mediterranean diet, based on a high consumption of olive oil and vegetables, and the ingredients of this diet are included in European health claims (tomato extract has antiplatelet properties; olive (poly)phenols have antioxidant and anti-inflammatory properties).
Results and conclusions. The paper describes the most important (poly)phenolic compounds and fatty acids contained in vegetable oils with antiplatelet properties and describes publications proving their effect in model systems (in vitro). Due to the limited bioavailability of plant-derived compounds with antiplatelet properties, there is still no satisfactory evidence from clinical trials that supplementation with preparations containing (poly)phenols and/or unsaturated fatty acids is beneficial in the primary prevention of cardiovascular diseases, the focus should be on developing foods that combine the health-promoting effects of olive oil and processed tomatoes. Research into the use of such designed functional foods showing antiplatelet effects in the prevention of cardiovascular diseases should be considered.