Olive oil keeps breast cancer at bay--study

Delving into the mechanisms operating within breast cancer cells, the Spanish researchers found that oleic acid, mono-unsaturated fatty acid, and several bio-active compounds such as antioxidants found in virgin olive oil not only appear to damage the malignant cells but also block the protein which fuels the growth of tumors.

Lead researcher of the study, Dr Eduard Escrich from the Autonomous University of Barcelona stated, “Even though caution must be exercised when applying experimental data to human breast cancer, our findings emphasize the importance that certain dietetic habits may have on cancer promotion.”

Benefits of olive oil in breast cancer prevention assessed
In order to assess the impact of fats and oils on breast tumors and to analyze the molecular changes found in the cells, the researchers conducted an experiment on rodents.

They fed olive oil, high corn oil or a controlled diet to 60 rats with carcinogen induced breast cancer.

The scientists noted that the malignant tumors in rats fed olive oil grew far more slowly than those fed the vegetable oil or the normal diet.

Experts theorize the amino acid in the olive oil thwarts the growth of the protein AKT that helps cancer cells flourish.

It was also observed that the compound has the potential ability to reduce the affect of the oncogene p21Ras that play a vital role in the survival of the malignant cells.

The third aspect that came to light was that the animals administered olive oil had less DNA damage as opposed to those fed corn oil or the regular diet.

In contrast, corn oil stimulated the growth of tumor cells and increased their aggressiveness.

The positive results of the study has given scientists the impetus to carry out similar trials on humans to see if they would benefit equally from olive oil.

Escrich stated, "All these molecular pathways are very important in cancer development. And therefore our research shows how an environmental factor can influence this disease."

The findings of the study are published in the journal 'Carcinogenesis'.

Other benefits of olive oil
Olive oil, besides being a popular medium in cooking offers many health benefits and is used to cure some important ailments.

Studies have established that the anti-inflammatory and anti-hypertensive properties of olive oil offer protection against heart disease by controlling LDL ("bad" cholesterol) levels while raising HDL (the "good" cholesterol) levels.

The oil is also very well tolerated by the stomach and has a beneficial effect on ulcers and gastritis. It activates the secretion of bile and pancreatic hormones and as a result lowers the incidence of gallstone formation.

Olive oil is used in soap making, religious rituals, in oil lamps as a fuel and in cosmetics as a skin care agent.