|
Olive Oil May Hinder Cancer Process
(NY, Reuters Health, 12/19/06)
Dr. Henrik E. Poulsen, of Copenhagen University Hospital in
Denmark, and team, studied 182 healthy European men, assigning
them to consume a quarter cup of olive oil in divided doses
each day. After two weeks, the participants demonstrated an
average 13% decrease in 8oxodG, a marker of oxidative damage
to DNA. These findings suggest that olive oil may inhibit
oxidative damage, which can lead to cancer development. The
scientists found that the damage declined regardless of the
phenol level in the oil and they speculate that the oil’s
monounsaturated fats are responsible for this effect.
(The FASEB Journal, January 2007) |
Article Summary