Olive Oil Is a Natural Cancer-Fighting Food, Daily Intake May Reduce Risk of Death

“Cancer” is one of the leading causes of death in humans, and the age at which the disease is contracted is decreasing year by year, but the medical community has still not found an effective treatment method. Studies have shown that olive oil not only has the effect of preventing cardiovascular and cerebrovascular disease and anti-oxidation, but also contains a special compound that can kill cancer cells quickly without harming normal cells. The latest Harvard study also confirms that people who consume more than 7 grams (0.25 ounces) of olive oil per day have a significantly lower risk of death.

A study published in the journal “Molecular and Cellular Oncology” from the School of Environmental and Biological Sciences at Rutgers University and Hunter College at the City University of New York pointed out that a component of olive oil, “oleocanthal”, can cause cancer cells to die within an hour.

One of the study’s authors, Paul Breslin, an American nutritionist, explained how the mechanism works. He said that “oleocanthal” can perforate “lysosome” organelles in cancer cells, which will grow larger in cancer cells and also contain more waste products. When lysosome enzymes are then released, they break down the organic matter necessary for life, causing cancer cells to die from lack of nutrients.

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This phenomenon occurs in various types of cancer cells observed by the team.

The team also found that ‘oleocanthal’ did not damage healthy cells, but simply put them into a dormant state and reactivated them after about 24 hours with no negative effects.

Breslin said current cancer treatment is still based on traditional means such as radiation therapy, chemotherapy and targeted therapeutic drugs. The study found that consuming enough olive oil can effectively kill cancer cells and contribute to good health, which may provide another possibility for effective cancer treatment.

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Additionally, a recent study from Harvard University also confirmed similar findings. Compared to those who never consumed olive oil, people who consumed more than seven grams of olive oil per day had a 19% lower risk of death from cardiovascular disease, a lower risk of death 17% lower risk of cancer and a 17% lower risk of neurological death. . In addition to this, there is also a 29% lower risk of death from degenerative diseases and an 18% lower risk of respiratory death.

Replacing olive oil with things like butter and milk fat can also reduce the risk of premature death from all causes by up to 34%. The team members said: Data shows that replacing animal fats with unsaturated vegetable oils such as olive oil for daily consumption is healthier. All of the above research results were published in the “Journal of the American College of Cardiology”.

The “Mediterranean diet” is the most well-known healthy diet among nutritionists today. Incidentally, a key part of it is the daily consumption of olive oil. If women often take olive oil in their daily diet, it can also improve skin elasticity and exhibit the effect of emollient beauty.

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As early as the 16th century, the classic of Chinese medicine “Compendium of Materia Medica” compiled by Li Shizhen (1518-1593), a medical scientist in Ming Dynasty China, recorded that the olive “produces bodily fluids, relieves polydipsia, treats throat sores and chewing pharyngeal juice can help detoxify all fish and crab poisons.

As the olive has the particularity of having a bitter taste at the first bite and then gradually becoming sweet, traditional Chinese medicine calls it either a “faithful fruit” or a “remonstrant fruit”, which is a metaphor for saying that faithful warnings are always disagreeable to the ears. in its first deliberation but will ultimately prove beneficial to the listener.

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