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

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Public release date: 17-Jan-2008

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

Contact: Alberto Fernández Gutiérrez

albertof@...

34-958-243-297

Universidad de Granada

Consuming extra virgin olive oil helps to combat degenerative diseases

such as cancer

This release is also available in Spanish.

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.

--

ne Holden, MS, RD < fivestar@... >

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