One spoon a day is enough: It has an effect on cancer cells
Normally, cells die through a programmed process called apoptosis, which usually takes 16 to 24 hours. However, this study found that oleocanthal’s effect is much faster and through a different mechanism. “This compound literally starts an inferno inside the cell. When lysosomes are destroyed, cell functions are rapidly disrupted and death occurs,” explained Paul Breslin, a professor of nutritional sciences at Rutgers University.
Research conducted with Onica LeGendre and David Foster of Hunter College showed that oleocanthal was effective against multiple types of cancer cells in vitro.
Olive oil has long been recommended as a key component of the Mediterranean diet for reducing the risk of cardiovascular disease, but these new findings raise the possibility of olive oil also being considered as a potential cancer-preventive food.
The researchers also noted that oleocanthal concentrations varied greatly in olive oils from different origins and processing methods. Olive oils with high oleocanthal content were observed to be as effective as purified oleocanthal.
Experts, while drawing attention to the therapeutic potential of oleocanthal, recommend the inclusion of olive oil in the daily diet. Consuming a spoonful of extra virgin olive oil in the morning or adding it to breakfast can both support the immune system and play a protective role in the fight against cancer.
Professor Foster said: "It may not be a coincidence that some types of cancer are less common in Mediterranean societies where oleocanthal is consumed in high amounts. We think that this compound could also be evaluated in drug form in the future." The researchers now aim to examine in more detail why oleocanthal only attacks cancer cells and how it distinguishes healthy cells.
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