Madrid, June 9, 2017.
The University of Edinburgh has carried out a study on oleic acid – the main ingredient in olive oil – whose results show that this compound would help prevent the development of brain cancer.
To carry out the study, we have analyzed the effect of this compound in a cellular molecule, miR-7, which suppresses the formation of tumors. In this way, they observed that oleic acid supported the production of mirR-7 and aided in the prevention of cancer.
From the University of Edinburgh, Dr. Gracjan Michlewski, calls for calm despite the great progress made:
«Although we can not yet say that olive oil in the diet helps prevent brain cancer, our findings suggest that oleic acid can support the production of tumor suppressor molecules in cells grown in the laboratory. Other studies would help determine the role that olive oil could play in brain health. »
INNOLIVA, as a benchmark in the olive sector, defends the properties of olive oil and encourages the consumer to include it in our diet as a protective shield against a multitude of diseases.
The company, which has its head office in Pamplona (Spain), owns more than 5,000 hectares of irrigated olive groves, located in Spain and Portugal, where the Mediterranean climate gives the olive tree the ideal environment for the development and maturation of the fruit; and favors obtaining Extra Virgin Olive Oils with excellent sensory qualities.
With its production system, they guarantee the integral traceability of the entire process: from the olive tree to the final customer.
They make their Extra Virgin Olive Oil cold in the shortest time possible from the entrance of the olive in the oil mill. And they take care of the oil already produced to maintain their excellent sensory and healthy qualities as long as possible.