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Title : Olive Oil Compound Kills Cancer Cells in 30 Minutes
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Olive Oil Compound Kills Cancer Cells in 30 Minutes

by Margie King, Minister of Health
GreenMedInfo

olive oil extra virgin can rapidly kill cancer cells, leaving healthy cells intact.

extra virgin olive oil (EVOO) has a reputation as a super food. It contains a lot of antioxidants that have been shown to confer health benefits

Studies show that phenolic compound in Evoo -. oleocanthal (OC) - provides many of the benefits health we see from diets rich in Evoo like Mediterranean diet .

Recently researchers put oleocanthal of AOVE tested against cancer. Found that OC can induce rapid death in cancer cells, leaving healthy cells intact.


Researchers at Hunter College, Rutgers University and the Monell Chemical Senses Center oleocanthal investigated the effect of prostate, breast and pancreatic cancer cells. They found that OC induced loss of adhesion of cells within as little as 30 minutes. Within 24 hours 100% of the cancer cells were nonviable.

oleocanthal works in lysosomes in cancer cells. Lysosomes are small organelles that are the first line of defense cell against viruses and bacteria. They are also the place where the cells store waste. Cancer cells have lysosomal membranes fragile compared to healthy cells. Breaks OC open the membrane around the lysosomes in cancer cells but leaves noncancerous cells intact.

Previous studies showed that oleocanthal of AOVE acts as a potent antioxidant and an agent antiinflammatory nonsteroidal . It also protects the brain by altering the neurotoxin beta-amyloid and tau that are associated with Alzheimer's disease.

[Editor Sayer Ji's Note: One of the common criticisms against using so-called in vitro studies, that is, studies involving cells, to determine the value of a potential drug or natural compound in cancer research is that they don't necessarily apply to larger biological systems like tissues and whole organisms. While this is generally a fair assumption, in the case of foods like olive oil which attain direct contact with epithelial tissues in the alimentary canal (i.e. mouth to anus) upon common dietary consumption/exposure, the in vitro research may have special carry over of relevance in to in vivo systems, especially epithelial cancers of the gastrointestinal tract.]

Olive oil has been called the old fountain of youth . It reduces the risk of heart attack and stroke . In fact, olive oil genes heart disease and inflammation are activated are deactivated.

But the bad news is that olive oil prices spiking. Poor harvests in Spain and in Italy last year have led to a shortage of oil extra virgin olive oil.

That means more producers may be tempted to adulterate the oil to increase profits. In recent years, some producers have been caught adding cheap hazelnut, soy, sunflower seed oil bottles labeled "extra virgin".

The term "virgin olive oil extra" is regulated legally. The term was invented in the 1960s when technology grinding stainless steel allowed the production of different grades of olive oil. extra virgin olive oil can only be made from olives crushed mechanically. It can not be refined in any way by chemical solvents or high heat. Has to pass a chemical test.

But it also has to pass the smell and taste test by experts.

69% of supermarket Evoo not extra virgin

When olive Center at the University of California, Davis tested olive oil extra virgin supermarkets, found 69% did not pass the smell test and 31% oxidized or had poor chemical quality.

also tested 15 samples of extra virgin olive oil provider restaurants. They found 60% did not qualify as extra virgin. One even oil content canola .

Why does it matter? Quality counts when it comes to health benefits olive oil. Olive oil goes rancid quickly and loses its antioxidant and anti-inflammatory properties. olive oil is bad actually adds to the burden of your body of free radicals and impurities.

whose extra virgin olive oil can be trusted?

Recently, Bertolli and Whole Foods 365 brand 100% Italian olive oil won both quality seals American Association of olive oil (NAOOA). Pompeian is the second largest bottler of olive oil in the US and the only one who has committed to voluntarily comply with olive oil quality standards USDA . Has won two quality seals USDA and NAOOA.

How to find the best olive oil extra virgin

Here's how to ensure you are getting the best olive oil for your money:

1. Check the date. Olive oil is a fruit juice and should be fresh. Look for an expiration date of harvest or press. Use it within two years of harvest.
2. Look for a seal of quality. Visit the website to see if NAOOA olive oil appears.
3. dark glass bottles. light makes olive oil to oxidize and stale. Buy oil in dark bottles or metal boxes.
4. D.O.P. . Certificate of Italian oil You might think that their olive oil is Italian, but probably is not. About 40% of the "Italian" labeled bottles originated in other countries such as Spain, Greece and Tunisia. The label must disclose the origin of the olives used. If you really want oil from Italian olives oil designated search D.O.P. (Protected Designation of Origin). This means that the olives are grown, harvested, processed and shipped from the place that appears on the label.
5. Beware of offers. extra virgin olive oil is expensive to produce and ship. You get what you pay.
6. Avoid the "light" olive oil. Light and olive oil extra light is highly refined. It has little flavor and is almost clear color. It has the same number of calories and none of the benefits of olive oil extra virgin.

Margie King is a graduate of the Institute of Integrative Nutrition. A Wharton M.B.A. and corporate lawyer for 20 years, left the business world to pursue his passion for all things nutritious. Margie is the author of Nourishing Menopause: The Whole Food Guide for the balance of natural hormones . She is also a professional editor and natural health, beauty and nutrition writer. To contact Margie visit www.NourishingMenopause.com .

"Olive Oil Compound Kills Cancer Cells in 30 Minutes", article source: riseearth.com

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