A Copenhagen research team has published its findings which suggest that daily 25ml doses of olive oil can help to reduce the risk of cancer due to olive oil’s antioxidant properties. The researchers focused on the possible role of phenolic compounds in this beneficial effect.
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Writing in the FASEB journal, team leader Henrik Poulsen, reported that levels of DNA oxidation were reduced by 13%, regardless of phenolic contents, which had been administered at different levels to a sample of 182 healthy men across Europe. The rate at which DNA structures sustain damage has been associated with risk levels for diseases such as cancer.
