A new study by co-author Dr Henrik E. Poulsen and his colleagues of Copenhagen University Hospital in Denmark suggests that adding plenty of olive oil in diet may help in preventing damages to body cells that may eventually lead to cancer. The results of their findings were reported in The FASEB Journal, a publication of the Federation of American Societies for Experimental Biology.
In this study of 182 European men, it was found those who had 25 millilitres of olive oil per day had reduced levels of a substance, which indicates cell damage. Researchers found evidence that olive oil can reduce oxidative damage to cells genetic material, a process that can initiate cancer development.
Dr Henrik E. Poulsen also added that they also support advice to replace saturated fats from foods like meat and butter with vegetable fats, particularly olive oil.
Healthy men between the ages of 20 and 60 from five European countries consuming a quarter cup of olive oil throughout each day for 2 weeks were been examined in this study. At the end of the study, they showed an average 13% reduction in the substance called 8oxodG, which is a marker of oxidative damage to DNA cells.
Oxidative damages occurs when byproducts of metabolism called reactive oxygen species overwhelm the body`s antioxidant defenses. Olive oil contains a number of compounds, called phenols, believed to act as powerful antioxidants.