Consuming extra virgin olive oil helps to combat degenerative diseases such as c

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Consuming extra virgin olive oil helps to combat degenerative

diseases such as cancer

http://www.eurekalert.org/pub_releases/2008-01/udg-cev011708.php

In the 1960s, Ancer Keys, a US expert on nutrition, studied the

health benefits of the Mediterranean diet for the first time. Since

then many studies on the benefits of olive oil have been conducted.

According to several studies performed in Italy, Spain and Greece

(the main olive-oil-producing countries), the incidence of diseases

is lower in these countries than in Northern Europe.

The Environmental, Biochemical and Nutritional Analytical-Control

Research Group, directed by Professors Alberto Fernández Gutiérrez

and Segura Carretero, used the most advanced analytical

techniques for a precise study on the antioxidant properties of

olive oil, characterized by its polyphenolic composition and its

potential to combat degenerative diseases.

The study was completed with the collaboration of the Institut of

Nutrition and Food Technology of the University of Granada and the

Nutrition Team of the Hospital Virgen de las Nieves (Granada).

Together with the Research Group, they have determined that

consumption of olive oil rich in polyphenols (natural antioxidants)

improves the lives of people suffering from oxidative stress, and is

also highly beneficial for the prevention of cell aging and

osteoporosis.

This research has stirred the interest of the Control Board of the

Designation of Origin Sierra Segura. After analysing samples from 15

olive oil mills, researchers have demonstrated that olive oil is

very rich in polyphenols. According to Professors Alberto Fernández

and Segura, " as preventive substances, polyphenols help to

combat any oxidative disease associated with the degenerative

process. "

The Environmental, Biochemical and Nutritional Analytical-Control

Research Group of the University of Granada has carried out several

related studies, such as the creation of a system aimed at

guaranteeing the quality of bee honey and determining its

geographical origin, or the polyphenolic characterization of food

products such as honey, beer and propolis.