Researchers at the University of Ulster have found new evidence of the link between virgin olive oil and healthy living.

The team of researchers, - who publish their findings in the October 2005 issue of the International Journal of Cancer  - were led by Professor Ian Rowland. They concluded that a mixture of compounds, called phenols, extracted from virgin olive oil could safeguard against colon cancer. Colon cancer is one of the most common forms of cancer in the Western world – and the second highest cause of cancer death in the US. 

Dr Chris IR Gill, key researcher, says the beneficial nature of the Mediterranean diet rich in olive oil is already well documented. The UU research  which was carried out using in vitro cell models supports this view and takes it a stage further by identifying mechanisms by which olive oil may provide protection and reduce the risk from cancer.

"Because the colon is one of the major cancer sites thought to be protected by olive oil, the UU research team studied the potential anti-cancer effects of virgin olive chemical compounds in cultured cell lines widely used as models for colorectal cancer," said Dr Gill.

"We found that incubation of one cancer cell line with increasing concentrations of olive oil phenols for 24 hours protected the cells from DNA damage. The effect of olive oil phenols on another cell line after 48 hours of exposure suggested that they ‘may exert an anti-promoter effect in the carcinogenesis pathway’."

Dr Gill added that the addition of olive oil phenols also lead to a significant reduction in the invasiveness of a colon cancer cell line in vitro.

"While the findings are purely of an experimental nature, they identify mechanisms that support the scientific and medical evidence suggesting an association between olive oil consumption and decreased risk of cancer. The research shows that the effect is not only related to the types of fat present in the oil but also the phenolic compounds present.

"We have demonstrated that phenols extracted from virgin olive oil are capable of inhibiting several stages in colon carcinogenesis in vitro. The next stage is to assess the effects in a suitable animal model."

Olive oil - which is a prime component of the Mediterranean diet - is high in mono-unsaturated fat and a good source of antioxidants

.it is extracted by pressing or crushing olives and comes in different varieties, depending on the amount of processing involved. Extra virgin olive oil is one of the few oils that can be eaten without chemical processing. Fresh pressed olive oil can be eaten immediately and retains the natural flavors, vitamins, minerals, antioxidants, and other healthy products of the ripe olive fruit. Extra virgin and virgin olive oil are considered to be the best as they are the least processed. Extra light olive oil undergoes considerable processing and only retains a very mild olive flavour. Generally, the less the olive oil is handled, the closer to its natural state and the better it is.

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