OLIVE OIL FIGHTS CANCER
Oxidation is also responsible for some cancers. It is known that alphalinolenic acids (Omega 3) found in olive oil provide protection against some types of cancer if used regularly. Olive oil is rich in vitamins A, D, E, and K and is a good source of antioxidants that fight free radicals associated with cancer. Antioxidant compounds bind free radicals and play a role in cancer prevention by protecting against peroxidation. It has been determined by research that the vitamin E in olive oil protects our body against many types of cancer.
Anti-angiogenesis found in shark cartilage and squalene extracted from its liver are used in the manufacture of the world's most important cancer drug. Squalene is mostly found in 2% extra virgin olive oil extracted by traditional methods. A person who consumes at least 100 ml of olive oil per day will take as much Squalene as necessary. Squalene substance is a building block in the destruction of tumors. This substance is also found in some insects and ants.
From the University Hospital of Copenhagen, Denmark, Dr. Henrik E. Poulsen and his colleagues published surprising results on the benefits of olive oil in their joint research by British and US scientists. A new study on olive oil concluded that olive oil added to the diet in large quantities helps prevent damage to body cells that can lead to cancer. The results were published in "FASEB (Federation of American Societies for Experimental Biology) Journal".
Olive oil contains several phenol compounds that function as powerful antioxidants. Thus, it has been proven that olive oil provides protection against cell damage that causes cancer. In the study, it was revealed that the reason why Southern European men are less likely to get cancer than Northerners is the olive oil used in the Mediterranean diet. Stating that "phenol", one of the many beneficial compounds in olive oil, is a powerful antioxidant, the head of the research team, Dr. Henrik Poulsen:
It is known that olive oil is effective in protecting against liver and intestine, breast and skin cancers, and this effect is due to the squalene and oleic acid found in its structure, together with phenolic antioxidants.
Recent studies have shown that olive oil contains abundant phenolic antioxidants and has definite inhibitory properties on reactive oxygen species (free radicals) associated with colon and breast pathology. Due to the antioxidant effects of these substances, it is thought that they neutralize the substances that can cause DNA damage and are useful for repairing the damage on DNA.
Mono-unsaturated (mono) fatty acids in the structure of olive oil reduce the production of bile acids, which play a role in the formation of colon cancer in the digestive tract. Fats are digested in the intestines, not in the stomach. Olive oil helps prevent colon cancer by maintaining the integrity of the mucous membrane throughout the intestine.
In a research report in the British Medical Journal, Spanish scientists fed experimental mice, which they had previously inoculated with cancer cells, with different oils. At the end of the 5-month observation period, mice given olive oil had less cancer tissue than the others.
Owen et al., from the German Cancer Research Center, in a review study evaluating the effects of olive oil use on health; They reported that the phenols contained in this oil prevent the development of some cancers (large intestine, breast and skin) and coronary heart diseases due to their antioxidant properties.
According to the National Cancer Institute (American Cancer Society, Cancer Facts and Figures, 1997), 75% of all colon cancer cases that occur could have been prevented by a healthy diet. As a result of a study conducted by Oxford University, it was determined that the effect of olive oil on secondary bile acid in the large intestine protects the body against bowel cancer and possible future colorectal cancer.
Subjects from 28 different countries, including the United States, participated in the study, which was published in the journal "The Journal of Epidemiology and Community Health" (October, 2000). The results proved the protective effect of olive oil on intestinal mucus; According to the study, people who consume olive oil have a lower risk of developing colon cancer.
Oxford University's Dr. In the latest research conducted by Micheal Goldacre and doctors, it was determined that olive oil has protective properties against intestinal cancer and can be used as a medicine against colon cancer. Doctors have discovered that olive oil reacts with acid in the stomach to prevent the onset of bowel cancer. Oxford researchers also discovered that olive oil prevents abnormal cell growth and is protective against cancer by reducing the amount of bile acid and increasing the level of DAO (an enzyme called diamine oxidase).
In the article published from the University of Seville, olive oil reduces the risk of large intestine and breast cancer, and the formation of autoimmune diseases such as rheumatoid arthritis, with its effect on triglyceride metabolism; reported that it reduces the risk of gall bladder formation due to its regular emptying of the gallbladder, and also reduces the risk of ulcer formation due to its effect on the stomach, and facilitates the healing of the existing ulcer. Colon cancer (large intestine) is one of the most common types of cancer in the West and the second highest cause of cancer death in the United States.
Professor at the University of Ulster. The research team led by Ian Rowland found that a mixture of phenol compounds extracted from virgin olive oil is protective against colon cancer. The key figure of the research is Dr. Chris IR Gill stated that the Mediterranean diet rich in olive oil has been investigated in detail. It was done in the laboratory using in vitro (inanimate) media on model cells. Dr. Gill said of the research:
“We found that by increasing the concentration of olive oil phenols, after 24 hours incubation of one cancer cell line, they protected cells from DNA damage. Olive oil phenols showed an anti-promoter (anti-activator) effect in the carcinogenesis pathway in another cell line after 48 hours. "
In a report in the journal Epidemiology and public health, Goldacre says:
"Olive oil may have a protective effect from the progression of colon cancer. Olive oil reduces the amount of bile acids and increases the amount of beneficial enzymes thought to regulate cell regeneration in the intestines."
Researchers speculate that olive oil reduces the amount of a substance called deoxylic acid and has a protective effect against intestinal cancer by regulating the enzyme diamine oxidase, which can be associated with cell division in the intestines. Previous studies on animals have revealed that olive oil is more beneficial in cancer and tumor formation than safflower (an oil plant from the chamomile family) and fish oil. Japanese scientists say that applying pure olive oil to the skin after sunbathing may have a protective effect against slow-growing tumor and skin cancer.
An article was published in the January 12, 1998 issue of the Journal of the American Medical Association, "Archive of Internal Medicine". A team of 8 scientists, mainly Alicja Wolk, from the Karolinska Institute in Sweden, conducted a study on breast cancers that lasted 4 years on 61471 women aged 40-76 years. In the study, it was found that taking one tablespoon of olive oil (approximately 10 g.) a day reduced the risk of breast cancer by 45%, provided that they simultaneously reduced other fatty substances. In a study published in the March 27, 2000 issue of the same journal, it was determined that women who consume high levels of olive oil have a reduced risk of developing breast cancer.
Professor of Epidemiology at Harvard University's School of Public Health. Dimitrios Trichopoulos:
"If American women had consumed more olive oil instead of saturated fat, the risk of breast cancer could have been reduced by as much as 50%. Olive oil has a protective effect against certain types of malignant tumors: such as prostate, breast, colon, scaly cell and esophageal tumors," she said.
From Feinberg University in Chicago, Dr. According to the research conducted by the delegation chaired by Javier Menendez and the results of which were published in the latest issue of the American Oncology Yearbook, oleic acid in olive oil has protective properties against breast cancer. Oleic acid inhibits the activation of the gene known as Her-2/Neu or ERB B-2, which is one of the triggers of breast cancer. It was determined that this gene plays an active role in 30% of breast cancer patients, but the oleic acid in olive oil largely inhibits the activation of this gene. In experiments conducted under laboratory conditions, Her-2/Neu level in breast cancer was reduced by 20% thanks to oleic acid. Experiments on cancer cells showed that oleic acid, which inactivates the Her-2/Neu gene, increases the effect of the treatment and prolongs the life of patients.
A similar study was conducted by Northwestern University researchers, and this article was published on January 10 in the journal "Annals of Oncology". According to the article, the mono-saturated fatty acid oleic acid in olive oil can paralyze the cancer gene responsible for 25-30% of breast cancers. Professor at Northwestern University's Feinberg School of Medicine. Ruth Lupu, regarding the article results:
"These results will guide us in an exciting research on diet, breast cancer treatment and prevention," he said.
In a series of laboratory experiments on breast cancer cells, breast cancer-causing Her-2/neu gene expression was found to be reduced by more than 46% when treated with oleic acid. Lupu et al. found that oleic acid both suppressed the Her-2/neu oncogene level and increased the effectiveness of HerceptinTM (trastuzumab), which is used in the treatment of many breast cancer patients. Diet rich in oleic acid, such as the Mediterranean diet, delayed or prevented the resistance of cancerous cells to Herceptin in Her-2/neu positive breast cancer patients.
Spanish researchers who detected anti-cancer chemicals in extra virgin olive oil state that these chemicals reduce the risk of breast cancer. The researchers dissected "extra virgin olive oil" and tested it against breast cancer cells in the lab. In this study, all parts containing the plant chemical polyphenol (plant antioxidant) were found to inhibit the breast cancer gene HER2.
Compounds called polyphenols enable cells carrying the overactive HER2 gene to self-destruct through a process called apaptosis. Under normal conditions, apaoptosis helps to clear defective cells that can turn into cancer. Herceptin, on the other hand, is effective only in certain patients by targeting the HER2 gene.
In the study, published in the latest issue of the journal "BMC Cancer," Dr. Javier Menendez said that Mediterranean diets rich in olive oil also have a protective effect against heart disease and aging. Menendez:
"Our findings show for the first time that the complex phenols in extra virgin olive oil greatly inhibit the HER2 gene, which causes breast cancer," he said.
Scientists point out that oleic acid is mostly found in olive oil, so its consumption is very important.
In the article published in the journal "Journal Cancer and Control"; It was stated that the risk of uterine cancer was reduced by 30% in women who fed mainly olive oil . Women in Mediterranean countries such as Italy, Greece and Spain, who eat olive oil, have lower rates of uterine cancer than women in other European countries. To find out if nutrition plays a role in lower rates of uterine cancer; Bosetti et al. compared the diet of 1031 women with uterine cancer and the diet of 2411 women without cancer. As a result of the research, they concluded that the rate of uterine cancer in women who consumed a certain amount of olive oil daily was less than other women who did not consume olive oil.
A study conducted by researchers at the University of Buffalo in New York proved that ß-sitosterol, a substance found in vegetable oils such as olive oil, helps inhibit the formation of prostate cancer cells. The researchers concluded that ß-sitosterol strengthens the intracellular communication system that orders cells not to divide, so that cancer can be prevented before cell growth becomes uncontrolled.
Against skin cancer: Squalene makes the skin resistant to ultraviolet. According to the result reached by Budiyanto et al., from Japan's Kanazawa University, in a study on mice; It has been determined that high quality natural olive oil applied to the body after sunbathing helps to provide a protective effect against skin cancer as it reduces the risk of tumor formation. Again, keratin protein prevents oxidation, keeping hair soft and shiny, nails peeling and breaking.
Anti-angiogenesis found in shark cartilage and squalene extracted from its liver are used in the manufacture of the world's most important cancer drug. Squalene is mostly found in 2% extra virgin olive oil extracted by traditional methods. A person who consumes at least 100 ml of olive oil per day will take as much Squalene as necessary. Squalene substance is a building block in the destruction of tumors. This substance is also found in some insects and ants.
From the University Hospital of Copenhagen, Denmark, Dr. Henrik E. Poulsen and his colleagues published surprising results on the benefits of olive oil in their joint research by British and US scientists. A new study on olive oil concluded that olive oil added to the diet in large quantities helps prevent damage to body cells that can lead to cancer. The results were published in "FASEB (Federation of American Societies for Experimental Biology) Journal".
Olive oil contains several phenol compounds that function as powerful antioxidants. Thus, it has been proven that olive oil provides protection against cell damage that causes cancer. In the study, it was revealed that the reason why Southern European men are less likely to get cancer than Northerners is the olive oil used in the Mediterranean diet. Stating that "phenol", one of the many beneficial compounds in olive oil, is a powerful antioxidant, the head of the research team, Dr. Henrik Poulsen:
"We observed that olive oil consumption is the determining factor in the difference in cancer cases in Northern and Southern Europe. Every drop of olive oil, which is a natural nutrient, is healing and should never be missing from the table," he said.
Bowel Cancers
Recent studies have shown that olive oil contains abundant phenolic antioxidants and has definite inhibitory properties on reactive oxygen species (free radicals) associated with colon and breast pathology. Due to the antioxidant effects of these substances, it is thought that they neutralize the substances that can cause DNA damage and are useful for repairing the damage on DNA.
Mono-unsaturated (mono) fatty acids in the structure of olive oil reduce the production of bile acids, which play a role in the formation of colon cancer in the digestive tract. Fats are digested in the intestines, not in the stomach. Olive oil helps prevent colon cancer by maintaining the integrity of the mucous membrane throughout the intestine.
In a research report in the British Medical Journal, Spanish scientists fed experimental mice, which they had previously inoculated with cancer cells, with different oils. At the end of the 5-month observation period, mice given olive oil had less cancer tissue than the others.
Owen et al., from the German Cancer Research Center, in a review study evaluating the effects of olive oil use on health; They reported that the phenols contained in this oil prevent the development of some cancers (large intestine, breast and skin) and coronary heart diseases due to their antioxidant properties.
According to the National Cancer Institute (American Cancer Society, Cancer Facts and Figures, 1997), 75% of all colon cancer cases that occur could have been prevented by a healthy diet. As a result of a study conducted by Oxford University, it was determined that the effect of olive oil on secondary bile acid in the large intestine protects the body against bowel cancer and possible future colorectal cancer.
Subjects from 28 different countries, including the United States, participated in the study, which was published in the journal "The Journal of Epidemiology and Community Health" (October, 2000). The results proved the protective effect of olive oil on intestinal mucus; According to the study, people who consume olive oil have a lower risk of developing colon cancer.
Oxford University's Dr. In the latest research conducted by Micheal Goldacre and doctors, it was determined that olive oil has protective properties against intestinal cancer and can be used as a medicine against colon cancer. Doctors have discovered that olive oil reacts with acid in the stomach to prevent the onset of bowel cancer. Oxford researchers also discovered that olive oil prevents abnormal cell growth and is protective against cancer by reducing the amount of bile acid and increasing the level of DAO (an enzyme called diamine oxidase).
In the article published from the University of Seville, olive oil reduces the risk of large intestine and breast cancer, and the formation of autoimmune diseases such as rheumatoid arthritis, with its effect on triglyceride metabolism; reported that it reduces the risk of gall bladder formation due to its regular emptying of the gallbladder, and also reduces the risk of ulcer formation due to its effect on the stomach, and facilitates the healing of the existing ulcer. Colon cancer (large intestine) is one of the most common types of cancer in the West and the second highest cause of cancer death in the United States.
Professor at the University of Ulster. The research team led by Ian Rowland found that a mixture of phenol compounds extracted from virgin olive oil is protective against colon cancer. The key figure of the research is Dr. Chris IR Gill stated that the Mediterranean diet rich in olive oil has been investigated in detail. It was done in the laboratory using in vitro (inanimate) media on model cells. Dr. Gill said of the research:
“We found that by increasing the concentration of olive oil phenols, after 24 hours incubation of one cancer cell line, they protected cells from DNA damage. Olive oil phenols showed an anti-promoter (anti-activator) effect in the carcinogenesis pathway in another cell line after 48 hours. "
In a report in the journal Epidemiology and public health, Goldacre says:
"Olive oil may have a protective effect from the progression of colon cancer. Olive oil reduces the amount of bile acids and increases the amount of beneficial enzymes thought to regulate cell regeneration in the intestines."
Researchers speculate that olive oil reduces the amount of a substance called deoxylic acid and has a protective effect against intestinal cancer by regulating the enzyme diamine oxidase, which can be associated with cell division in the intestines. Previous studies on animals have revealed that olive oil is more beneficial in cancer and tumor formation than safflower (an oil plant from the chamomile family) and fish oil. Japanese scientists say that applying pure olive oil to the skin after sunbathing may have a protective effect against slow-growing tumor and skin cancer.
Breast Cancer
Professor of Epidemiology at Harvard University's School of Public Health. Dimitrios Trichopoulos:
"If American women had consumed more olive oil instead of saturated fat, the risk of breast cancer could have been reduced by as much as 50%. Olive oil has a protective effect against certain types of malignant tumors: such as prostate, breast, colon, scaly cell and esophageal tumors," she said.
From Feinberg University in Chicago, Dr. According to the research conducted by the delegation chaired by Javier Menendez and the results of which were published in the latest issue of the American Oncology Yearbook, oleic acid in olive oil has protective properties against breast cancer. Oleic acid inhibits the activation of the gene known as Her-2/Neu or ERB B-2, which is one of the triggers of breast cancer. It was determined that this gene plays an active role in 30% of breast cancer patients, but the oleic acid in olive oil largely inhibits the activation of this gene. In experiments conducted under laboratory conditions, Her-2/Neu level in breast cancer was reduced by 20% thanks to oleic acid. Experiments on cancer cells showed that oleic acid, which inactivates the Her-2/Neu gene, increases the effect of the treatment and prolongs the life of patients.
A similar study was conducted by Northwestern University researchers, and this article was published on January 10 in the journal "Annals of Oncology". According to the article, the mono-saturated fatty acid oleic acid in olive oil can paralyze the cancer gene responsible for 25-30% of breast cancers. Professor at Northwestern University's Feinberg School of Medicine. Ruth Lupu, regarding the article results:
"These results will guide us in an exciting research on diet, breast cancer treatment and prevention," he said.
In a series of laboratory experiments on breast cancer cells, breast cancer-causing Her-2/neu gene expression was found to be reduced by more than 46% when treated with oleic acid. Lupu et al. found that oleic acid both suppressed the Her-2/neu oncogene level and increased the effectiveness of HerceptinTM (trastuzumab), which is used in the treatment of many breast cancer patients. Diet rich in oleic acid, such as the Mediterranean diet, delayed or prevented the resistance of cancerous cells to Herceptin in Her-2/neu positive breast cancer patients.
Spanish researchers who detected anti-cancer chemicals in extra virgin olive oil state that these chemicals reduce the risk of breast cancer. The researchers dissected "extra virgin olive oil" and tested it against breast cancer cells in the lab. In this study, all parts containing the plant chemical polyphenol (plant antioxidant) were found to inhibit the breast cancer gene HER2.
Compounds called polyphenols enable cells carrying the overactive HER2 gene to self-destruct through a process called apaptosis. Under normal conditions, apaoptosis helps to clear defective cells that can turn into cancer. Herceptin, on the other hand, is effective only in certain patients by targeting the HER2 gene.
In the study, published in the latest issue of the journal "BMC Cancer," Dr. Javier Menendez said that Mediterranean diets rich in olive oil also have a protective effect against heart disease and aging. Menendez:
"Our findings show for the first time that the complex phenols in extra virgin olive oil greatly inhibit the HER2 gene, which causes breast cancer," he said.
Scientists point out that oleic acid is mostly found in olive oil, so its consumption is very important.
Uterine cancer
Prostate cancer
Skin cancer