Consumption of yogurt enriched with polar lipids from olive oil by-products reduces platelet sensitivity against platelet activating factor and inflammatory indices: A randomized, double-blind clinical trial

•A yogurt enriched with a polar lipid extract from olive-oil pomace was manufactured.•The polar lipid extract contained platelet activating factor receptor antagonists.•Yogurt’s antithrombotic and anti-inflammatory properties were evaluated.•The daily consumption of the enriched yogurt reduced platelet sensitivity to PAF.•The intake of the enriched yogurt lowered IL-10 levels.