Olive Oil Polyphenol Oleuropein Shows Promising Neuroprotective Effects in Cellular Model of Parkinson’s Disease

Described as the second most common neurodegenerative disorder, Parkinson’s disease (PD) has long been associated with high levels of oxidative stress. The primary characteristic of PD is a progressive loss of neurotransmitter dopamine and neuronal degeneration leading to the development of motor symptoms.

Oxidative stress results from an accumulation of reactive oxygen species (ROS) and evidence suggests that it contributes to the pathogenesis of PD by affecting the mitochondrial dysfunction, apoptosis, inflammatory response or lysosomal degradation (autophagy) pathways. Read more

8 Extra Virgin Olive Oil Benefits

Olive trees themselves have been around for many thousands of years. With a long history dating back to ancient civilizations, olive oil is even considered to be one of the most important Bible foods. It’s a staple of the Mediterranean Diet and has been included in the diets of some of the world’s healthiest, longest-living people for centuries — like those living in the blue zones.

Real, high-quality extra virgin olive oil has well-researched anti-inflammatory compounds, antioxidants and numerous heart-healthy macronutrients. Extra virgin olive oil benefits include lowering rates of inflammation, heart disease, depression, dementia and obesity. But with all of that in mind, unfortunately, not all olive oil is created equally — not even all of the “extra virgin” kinds have the requisite olive oil benefits! Read more

Olive Oil: Health Benefits, Nutritional Information

Olive oil, rich in monounsaturated fatty acids, is a major component of the Mediterranean diet.

Populations from that region have longer life expectancies and lower risks of heart disease, high blood pressure and stroke, compared with North Americans and Northern Europeans.

Monounsaturated fatty acids (MUFAs) are considered a healthy dietary fat, as opposed to saturated fats and trans fats. Read more

Component in EVOO Kills Cancer Cells

A new study has proven that an ingredient in extra virgin olive oil can kill cancer cells.

The results of the study, which will be published in the journal Molecular and Cellular Oncology, were made public on January 23, 2015.

The researchers, nutritional scientist Paul Breslin (Rutgers University), biologist David Foster (Hunter College) and chemist Onica LeGendre (Hunter College) discovered in a lab study that the ingredient, called oleocanthal, causes a rupture of a part of the cancerous cell which releases enzymes and causes cell death, without harming healthy cells. In this way, cancer cells are killed by their own enzymes. Read more