Yet again, olive oil is shown to protect against cancer

Originally published in icon Issue 1 2007

We’ve previously reviewed a major US study on the Mediterranean diet and the lowered cancer risk associated with it .  We have frequently told you of the benefits of olive oils, fish oils, garlic and ginger acting in a similar way to salycilin (aspirin, aloe vera) in reducing inflammation, often a precursor to cancer, especially in the colon.  Research in 2005 from ULSTER University showed that phenols (generally present in green tea, green vegetables and so on) had very advantageous benefits, but one in particular (oleocanthal) found in olive oil was particularly effective in reducing inflammation.

Another study now reports yet another benefit.  Danish researchers from Copenhagen University Hospital studied 182 males from five European countries.  They found that those in the Mediterranean region had lower levels of 8-oxod G in their urine.  This compound is a by-product of oxidative, free radical damage to cells.  The less you have in your urine, the less damage is taking place.

The scientists then gave all the men four teaspoonfuls of olive oil per day and noted that levels of 8-oxod G fell a further 13 per cent.  The Danish scientists concluded that this was due to the specific antioxidant properties of the polyphenols reducing DNA damage.Rainbow diet          At Last - the definitive, research based book on how to build a diet to help beat cancer. Click here to read about it.

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