Anti-Cancer Properties in Extra Virgin Olive Oil
Studies have shown that people who live in Mediterranean countries have low risk of cancer and some have speculated that olive oil is high in antioxidants, which can reduce oxidative damage.
The most beneficial effect of extra virgin olive oil is the ability to decrease the 8-OHdG formation – marker for measuring the effect of endogenous oxidative damage to DNA and factor for promotion of carcinogenesis
"Abstract: 8-hydroxy-2' -deoxyguanosine (8-OHdG): A critical biomarker of oxidative stress and carcinogenesis’’, Valavanidis - Vlachogianni T & Fiotakis C., US National Library of Medicine National Institutes of Health, April 2009, http://goo.gl/ZzaUED"
Consumption of olive oil helps also to prevent the malignant melanoma. Some of the major carotenoids – found in carrots & olive oil too – are the lycopene, b-carotene, lutein, a-carotene and b-cryptoxanthin. More than 100 studies have shown that people with lower risk of cancer were found having higher b-carotene levels in their blood!
Researchers also found that oleic acid — the main MUFA in olive oil — can weaken a cancer gene found mainly in breast cancers. In addition, if we follow the Mediterranean diet supplemented with 4 tablespoons of extra-virgin olive oil, we can reduce the risk of breast cancer by 68%.