Olive oil against cancer
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Olive oil against cancer
Olive oil is associated with a reduced risk of developing cancer since its components (the phenolic compound also known as oleocanthal) can be selected to kill cancer cells while leaving healthy cells intact, the researchers say.
Danish researchers have found that it is possible mainly the monounsaturated fatty acids of olive oil that have the beneficial antioxidant activity and not only the antioxidant phenols.
In their research, Danish scientists studied in the blood of 182 European men aged 20 to 60 years, the changes that occurred due to consuming a quarter cup of olive oil, daily for 2 weeks.
3 types of olive oils were used which had different concentrations of the powerful antioxidants, phenols.
Their findings showed a 13% reduction in 8oxodG. This substance is an indicator of the damage that the DNA of the human body suffers due to oxidation.
The reduction observed was the same regardless of the phenol content of the olive oil used.
It is noted that at the beginning of the study, in men from Northern Europe, the blood levels of 8oxodG were higher than in men from Southern Europe.
These findings confirm that the Mediterranean diet, rich in olive oil, can offer much for the human body, not only in the field of heart and blood vessels but also against cancer.
The Golden Olympia company based in Ancient Olympia specializes in the production, bottling, standardization and marketing of extra pure virgin olive oil.
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