Originally published November 1 2005
Scientists discover a new way of combating colon cancer
by Mike Adams, the Health Ranger, NaturalNews Editor
Dr. Chris Gill of the University of Ulster headed research that found phenols, a component in olive oil, are effective in preventing the development of cancer cells in the colon.
"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 scientist said.
"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'."
Olive oil is high in mono-unsaturated fat and a good source of antioxidants.
On the significance of the research, Dr Gill said: "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."
He said the next stage would be to test the theory on an animal.
The team, who were led by Professor Ian Rowland, will publish their findings in the International Journal of Cancer.
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