Olive Oil Compound Kills Cancer Cells in 30 Minutes

Olive Oil Compound Kills Cancer Cells in 30 Minutes

Extra-virgin olive oil may rapidly kill off cancer cells while leaving healthy cells intact. 

Extra-virgin olive oil (EVOO) already has a reputation as a superfood.  It contains an abundance of antioxidants that are proven to confer health benefits. 

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

Recently researchers put oleocanthal from EVOO to the test against cancer. They found that OC can induce rapid death in cancer cells while leaving healthy cells intact. 

The researchers from Hunter College, Rutgers University, and the Monell Chemical Senses Center investigated the effect of oleocanthal on prostate, breast, and pancreatic cancer cells.  They found that OC induced the loss of cell adhesion within as little as 30 minutes.  Within 24 hours 100% of the cancer cells were non-viable. 

Oleocanthal works on lysosomes within the cancer cells.  Lysosomes are small organelles which are the cell's first line of defense against viruses and bacteria.  They are also the place where cells store waste.  Cancer cells have fragile lysosomal membranes compared to healthy cells. The OC breaks open the membrane around the lysosomes in cancer cells but leaves noncancerous cells intact. 

Previous studies showed that oleocanthal from EVOO acts as a potent antioxidant as well as a nonsteroidal anti-inflammatory agent.  It also protects the brain by altering the neurotoxins 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 ancient fountain of youth.  It lowers the risk of heart attack and stroke. In fact, olive oil turns off the genes that turn on heart disease and inflammation.

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

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

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

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