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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for the Category 'Healthy Diet'

Olive Oil For Bread Dipping

Thursday, April 23rd, 2009

Olive oil used in bread dipping as a meal starter. The American Heart Association stated that using olive oil is good for the heart and a chef knows that using olive oil is good for bread dipping. Olive oil seems to contribute to lessening the risk for heart disease and heart attacks. Olive oil is used to fry food and as a salad dressing. Now you can use olive oil for bread dipping.

Bread dipping appetizer, all you need is fresh, sliced bread and dip the slices in extra virgin olive oil. Some people also use vegetables to dip into the heart healthy oil. Combine basil, pepper, dried tomato pesto and lemon juice to spice up the olive oil. Your personal preference will determine how you want to use the olive oil and which herbs and spices to add. In order for the flavor of your selected herbs to come forth, let the herbs and spices stand for 15 minutes in the olive oil.

You don’t have to use dipping sauces made from extra virgin olive oil exclusively for bread dipping. You can use the sauces on salad, pasta dressings or for marinating meat. You can also drizzle the oil over steamed or grilled vegetables for a different and new taste.

Whether for the various uses of olive oil or the use strictly for bread dipping, always make sure you use extra virgin olive oil. It may cost a bit more, but you cannot beat the flavor with a cheap substitute. When you combine bread that has been cubed or sliced, you’ve got a winning entrée to the main meal and it can be used for any occasion. And if you want to further your creative sauce, then drizzle come of the oil over vegetables, salad or use as a meat marinade.

When creating your personal olive oil dipping sauces, you can bottle the sauces and use at any moment that you desire. Bread dipping makes for a healthy snack between meals or as an appetizer to a main meal. When you have guests that drop in unexpectedly, all you need is fresh sliced bread and your special sauces for bread dipping.

Perhaps you choose not to be a creative chef. For bread dipping, you can use extra virgin olive oil in its natural state. The oil just needs to be poured into bread dipping dishes and can be used within minutes. But if you do choose to be a creative chef, than combine your herbs and spices and heat for 10 seconds in a microwave. The flavors will disperse through the oil and you don’t have to wait the customary 15 minutes for this to occur.

The latest trend in cooking is bread dipping and its humble beginnings was in the Mediterranean countries. Extra virgin olive oil is a heart healthy oil and what better way to keep your guests healthy than to use this oil in bread dipping dishes, using fresh, sliced bread and loads of conversation subjects. Your guests will thank you for thinking of them and no doubt will want you to share your secrets in making oil dipping such a success.

bread dipping, olive oil dipping

 

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Bread Dipping is a Staple of the Mediterranean Diet

Tuesday, March 31st, 2009

You want to eat healthy but there are so many diets claiming they are number one and the Mediterranean diet is one of many allowing bread dipping. Who do you believe?

An entrée worth trying is bread dipping using herbed olive oil. A bread dipping dish, bread and olive oil and vinegar is all that is required for this easy meal.

Either slice or cube sourdough bread or foccacia. Place some extra virgin olive oil or balsamic vinegar in a bread dipping dish. Dip a piece of bread into it and voila…a wonderful prelude to the main meal.

The oil dipping dish adds a special presentation to bread dipping on the table. One dipping dish has a swirl on the bottom which becomes a focal point when you add extra virgin olive oil. This swirl gets darker as the dipping dish gets deeper. The dipping dish is made from white stoneware and can be used for any occasion. It is 4 ½ inches wide and can be put into the dishwasher to clean. If you are of the mind to create your own flavored oils that will be used in the dipping dish, this dish is also microwave safe. The oil can be warmed in the microwave which will help disperse the flavor.

In order to experience the best quality flavor, extra virgin olive oil should be used in the dipping dish since olive oil contains the most flavor. In order to make your own flavored olive oil, add some herbs and spices. Basil, lemon juice, dried tomatoes and black pepper will work very well. Before serving the flavored oil, allow it to blend for at least 15 minutes. If the oil is needed right away, put the dipping dish into the microwave and heat for 10 seconds. The flavors will diffuse and the olive oil can be served immediately.

If you are hosting a special evening, make a bread dipping appetizer. The bread dipping dish is an attractive centerpiece. Coupled with a Mediterranean meal, bread dipping is a healthy alternative to other fat laden snacks. It can be eaten any time. There really is no reason to wait until a special occasion to use a bread dipping dish. Should friends stop by unannounced, it is very simple to combine a quick dish, slicing some bread and filling the dipping dish with extra virgin olive oil and serve.

If you are unsure of what gift to purchase for an anniversary or a birthday, than look to buy the stoneware Bread Dipping Dish. It is classy and useful. When used with quality extra virgin olive oil and vinegar, you have created a winning appetizer. Of course, if you are fortunate to be able to grow your own herbs, it takes no time at all to combine your favorite herbs and place them in olive oil, warmed and allowed to blend for at least 15 minutes. Experiment with your culinary expertise and along with your favorite bread, pasta and a salad, your guests will thank you for a very heart healthy meal. No restaurant will be able to top this Mediterranean meal shared with good friends.

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Flavorful Olive Oil

Friday, March 13th, 2009

Olive Oil’s Rich Flavor

For at least 6,000 years the rich flavor of olive oil has enjoyed world wide acclaim. There are presently dozens of brands of olive oil on grocery stores shelves. Consumers are becoming choosy about which olive oil they will bring home, almost as much as deciding which fine wine to purchase. Like wine grapes, no two olives are alike. It all depends on the soil, climate, olive variety, age and the processing method. Olive oil can be nutty or spicy, delicate or mild and the color can range from clear to pale green, to golden, to deep olive green. When olive oil is properly processed, the flavor, aroma and vitamins are maintained. It is widely believed that the oil obtained from the same variety of olive tree cultivated in the same growing region can very greatly.

There are four basic types of olive oil available.

Extra virgin in which the oil’s acidity level has to be under 1%. The olives are cold pressed without any refining. Olive oil that is unfiltered is preferred by some people for its full-bodied flavor.
• Virgin is when the oil’s acidity is between 1% and 3%. It has a slightly sharper taste.
• Pure olive oil has a greater than 3% acidity level and must be processed further with chemicals and bleaching clay. It is then mixed with virgin oil to produce “pure” oil.
• Lampante olive oil or “light” olive oil has the same amount of fat and calories as other olive oils. This oil does have a tendency to lack taste.

The natural acidity of the oil at the time of packaging and testing is done by at least eight testers who determine how the olive oil is classified, using smell, sight and taste. The smell test figures the intensity of the oils’ scent while visual analysis clarity, density, and color of the oil. The oil is required to have a good balanced flavor and to note if there is any unpleasant aftertaste.

In many regions, the olives are still picked by hand using wooden tools or the olives are beaten from the trees with poles and caught in large nets. The entire olive is used to make olive oil and they are crushed using stainless steel grindstones. This paste is then mixed with water and placed on circular hemp mats where it is stacked and pressed. Oil and water is produced and later separated. The cold press method allows olive oil to maintain its flavor, color and nutritional value.

In order to remove sediment and produce extra virgin olive oil a filtration process is used. If the oil is more than 1%, extra refining is done to remove almost all traces of color, aroma, taste and acidity. This process results in extra light tasting olive oil. To produce pure olive oil, extra virgin oil is added to the extra light, thereby achieving the desired level of flavor and aroma. Fine wine is graded by tasting and measuring acidity before bottling. So is it with the many varieties of olive oil. 

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Healthy Olive Oil Cooking

Friday, March 13th, 2009

Olive Oil has a place in the kitchen

Olive oil was once a very much maligned fat but now has gained honor in the kitchen. Olive oil is healthy due to mono unsaturated fatty acids. The oleic acid found in olive oil is very stable at high temperatures. The body processes oleic acid easier than any other fatty acids.

When you buy organic extra virgin olive oil you also are purchasing a product that is high in antioxidants which fight free radicals, preventing premature aging. The oxidation process is neutralized by the antioxidants.

Obviously, the safest vegetable oil for frying is olive oil as it resists oxidation at higher temperatures. When preparing a recipe from the Mediterranean area of the world, frying is very much a common preparation of the Mediterranean cuisines.

When frying, there are some olive oil tips that can be used in the kitchen.

• Use smaller quantities of olive oil when cooking since the oil expands in volume and it is less absorbed by the food being prepared.
• You can reuse your olive oil up to five times.
• Never fry meat in the same olive oil that you fried fish in. Flavors will blend.
• Even though olive oil looks thicker than other oils, it has no more calories than sunflower oil.

In the 20th century, it was learned that the olive oil based Mediterranean diet reduced cardiovascular disease as noted by the late Dr. Ancel Keys. Since people living in the Mediterranean have better cardiovascular health, the initial medical study was around the use of olive oil. It was proven that the use of olive oil will balance the cholesterol levels, reduce the risk of heart attacks, fight high blood pressure and can prevent arteriosclerosis.

Other areas of the body were researched as to the effects olive oil had. So far, the results have been very positive. With just two tablespoons of virgin olive oil taken daily, the health benefits will be like that of the people living in the Mediterranean.

There are many ways olive oil can be integrated into your diet. Dipping slices of soft bread into olive oil, using it instead of butter and adding olive oil to salads with some salt. Anywhere you go in Europe, you will find people who have their unique ways of instilling the use of olive oil into their dietary habits.

A popular snack is Catalan bruschetta which is bead with tomato. Preparation is very simple. Cut a very ripe tomato crosswise, rub the bread with one half of the tomato on both sides. Drizzle olive oil liberally over the bread, sprinkling with salt. You can add cooked ham, cheese, tuna fish, anchovies, figs and olive for a prosciutto style meal. Include in your meal, salads with olive oil dressing, romesco, a cold sauce and sopa de farigola which is thyme soup.

Recent studies have indicated that the consumption of olive oil is not merely in the olive oil but from the Mediterranean diet as a whole. With this in mind, bon appetite and enjoy Mediterranean way of eating with the liberal use of virgin olive oil.

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Olive Oil Fact and Uses

Friday, March 13th, 2009

Olive Oil and how we can use it for our health.

Olive oil and wine have something in common. We should decide which olive oil to purchase much the same way we purchase wine, by determining the thickness, richness and color of the product.

Olive oil comes in three selections…

• Extra virgin oil which is considered the best and least processed olive oil. The olives are first pressed, releasing this exquisite oil. Extra virgin oil has a peppery taste and coats your mouth like melted butter.
• Virgin oil which is pressed twice. This particular oil is perfect for all purpose cooking.
• Pure oil which has been pressed as well as processed. It has also been filtered and refined. Extra light olive oil has been processed quite a bit and will retain a very mild olive flavor. Olive oil that is organic tends to be light with less flavor and less structure.

There are many uses for olive oil as well as eliminating or reducing many diseases.

Olive oil aids in digestion, therefore sustaining your metabolism. It is rich in vitamins A, B1, B2, C, D and iron. The body’s strong level of vitamin E is maintained by the use of olive oil, thereby delaying the aging process.

Olive oil has no cholesterol. It helps keep “things moving along” in the digestive tract. It also helps the stomach fight ulcers.

Olive oil can be substituted for salad dressing and to fry your favorite fried dishes. When sautéing your vegetables, use olive oil to coat your pan.

Olive oil is also good for your baby’s bottle, so add a few drops. Also, drop a few teaspoons in the bath water or on your lufah.

Many health complications associated with diet can be minimized with the use of olive oil. The Greeks diet, rich in salt and fats, were able to live longer than the Japanese. They also had less heart disease, stomach cancer, strokes and other forms of cancer. All of this because of their use of olive oil. As a pain killer, researchers have found that 50g of extra virgin olive oil was the same as to a 1/10th of a dose of Ibuprofen, an anti-inflammatory medicine.

Olive oil is a monounsaturated fat. Other oils are polyunsaturated fats as well as pure fat. Olive oil’s properties lower the risk of getting colon cancer much the same way as fish oil does. Cholesterol levels are lowered and even weight loss is achieved with the use of olive oil. Excess fats from both the lower and upper body is lost with the use of olive oil as opposed to losing weight primarily in the lower body.

There is one note worth mentioning. Not all olive oils have a high phenolic content. So the health benefits may not be realized. The reason for this is that the ‘extra virgin olive oil’ may be diluted with other oils so the phenolic content is diminished. No substitutes should be accepted when it comes to purchasing olive oil. The taste and the flavor are more than enough reasons to add extra virgin olive oil in your daily diet. 

olive oil benefits, olive oil use 

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Health Benefits Of Olives

Monday, March 09th, 2009

Olive Oil Inhibit Cancer Cells.

Can it be true that olives inhibit cancer cells? Researchers have found a compound present in the leaf and the olive skin wax, extracted from crushed olive pulp, known as maslinic acid. Maslinic acid can prevent cancer and regulate programmed cell death (apoptosis) in the formation of cancer.

Maslinic acid has the capacity of regulating cell growth. It controls hyperplasia and hypertrophy which is typical of cancer and is used in treating cancer. How maslinic acid works from the molecular point of view when applied to developing tumor cells has been observed by scientists.

There are three advantages of maslinic acid carried out by PhD student Fernando Zuirta and directed by Professor L. Cara of the Department of Biochemistry and Molecular biology I.

• Maslinic acid is a natural compound and is therefore less toxic

• Maslinic acid is selective, acting only on cancer cells

• Maslinic acid prevents cancer by inhibiting cancer cells appearance
in cells who have a higher predisposition to developing cancer.

Maslinic acid can be used in different types of tumors, including colon cancer. Rats fed a diet supplemented with olive oil had colon cancer almost as low as those diets supplemented with fish oil. Several studies have suggested that fish oil reduces the incidents of colon cancer. Olive oil, in the prevention of colon cancer, has as yet to be proven in humans. Yet as a chemo preventative agent of natural origin, olive oil may prove a cheap and effective way of controlling colon cancer and other diseases. This is done by intervening in the activation of cancer, DNA repair, cell cycle arrest, cell differentiation and a programmed cell destruction of a cancer cell in the body.

Maslinic acid is a pentacyclic terpene which has anti-inflammatory and antioxidant effects on the body. This property can be found in high concentrations in the olive skin wax. At the moment, the only facility producing this substance is at the Faculty of Sciences at the Universidad de Granada.

There is so much to learn about the olive. When it is made into a juice, the taste, aroma, vitamins and properties of the olive are preserved. Olive oil is well tolerated by the stomach.

Olive oil extra virgin, virgin, or plain olive oil. Which is better? The difference between these oils is their acidity level which primarily affects the taste and not the nutritional content. The lower the acidity, the more antioxidants are found; this is the case with extra virgin olive oil. Antioxidants may help in preventing heart disease and caner so using extra virgin olive oil seems to be the better choice. The taste is mild and will not overwhelm any recipe.

Because cancer seems to be on the rise, either due to the environment or poor eating habits, it would only make sense that incorporating something as healthy as olive oil into the diet would be the most sensible advice given. How can cancer cells survive in an environment that includes the eating of olives as a healthy anti-cancer dietary food? 

olives health benefits 

 

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Olive oil and anti-inflamatory properties

Monday, February 23rd, 2009

The Anti Inflammatory Properties Of Virgin Olive Oil are Revealed in a New Study

A study was conducted by researchers at the Hospital Universitario Reina Sofia de Cordoba to see if the consumption of micronutirients of certain fats would modify the inflammatory process of healthy people in regards to cancer, diabetes and cardiovascular diseases. It was determined that a diet rich in butter has a damaging effect, a diet rich in nuts has an intermediate effect and a diet rich in extra virgin olive oil has a moderate effect on the downward trend of health.

The American Journal of Clinical Nutrition, Journal of Clinical Endocrinology and Metabolism or Atherosclerosis, journals which are devoted to the nutrition field, support the finding of Doctors Francisco Perez Jimenez and Jose Lopez Miranda and their team at the Lipids and Atherosclerosis Unit of the Reina Sofia University Hospital and has been collaborated with the Jimenez Diaz Foundations Laboratory of Experimental Nephrology and Vascular Pathology.

Observations were made during the study that olive oils reduced the plasmatic concentration of molecules that favor inflammation and express in the walls of blood vessels. This is further confirmation that consumption of olive oil and its properties leads to an improvement in the inflammatory states. A high level of micronutrients in the olive oil is believed to be the reason for this effect. Even though scientists are still not sure of the remainder of the effects of these micronutrients, they do believe that one property they posses is a similar characteristic of anti-inflammatory medications.

Properties of Antioxidants

At the Reina Sofia Hospital, the Lipids and Atherosclerosis Unit is researching what the long term benefits of the actual consumption of olive oil are; “The main property of olive oil is its richness of antioxidants, which makes it a unique fat. Therefore, we must clarify which is the added value of its components, as that is the only way to establish that a healthy diet must contain live oil as its main fat” are the words from Doctor Pablo Perex Martinez. He further states that “olive oil is a key food in the Mediterranean diet as it is its main source of fats and provides it with high-nutritional-value micro-components.” Through his research, he believes that your LDL (bad cholesterol) is reduced by a diet featuring olive oil. He also believes that this diet will improve the condition of diabetes, reduce the likelihood of those that are suffering from thrombosis and will also bring down arterial pressure. As technology improves each and every year, we are realizing the production of other oils that have similar traits to olive oil. These are the oils that are extracted from things like canola, soya and sunflower seeds. The doctor believes that there is a major difference though as he states, “olive oil is a natural juice, which contains hundreds of non-fatty micro-components of biological interest, such as Vitamin E, carotenes, scalene, chlorophyll and, especially, phenolic compounds.”

Benefits of Micronutrients

The benefits of having a diet that is modeled after the Mediterranean diet is again confirmed by a study conducted by Doctor Perez Martinez as he states, “a model of feeding with a high monounsaturated fat content from virgin olive oil, able to induce a wide range of biological effects on the cardiovascular system”. Furthermore, Consuming olive oil that is rich in micro-components, such as those found in extra virgin olive oil, current studies are defining that there are benefits or conditions are turned in your favor regarding anti-inflammatory conditions.

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Pasta Red Sauce With Basil, Olive Oil, And Balsamic Vinegar

Saturday, February 21st, 2009

What is it about the winter that makes us crave pasta in red sauce? Maybe it is the chill in the air, not really sure but something about this time of year begs for this dish and it brings that homey feeling to your kitchen. Good pasta is lets us stare all those anti-carb diets in the face with defiance. Opening up your door after a day digging the car out from a foot of snow or shoveling your payment goes from tired and weary to smile and appreciation when you get a whiff of that incredible red sauce. Here is a recipe for a base sauce, you can adjust it to taste or allergies as you like.

You will need the following ingredients for this dish:

  • Salt
  • Pepper, fresh ground
  • Two cans peeled tomato product, unseasoned and large
  • Garlic, one full head, peeled
  • 2 white onions, chopped or diced, try a Walla Walla sweet
  • Parsley, oregano, basil, (fresh thyme rosemary or oregano if you like)
  • 1 bunch fresh basil torn or diced leaves
  • 8 oz chopped mushrooms
  • 1 C red wine, DO NOT USE COOKING WINE
  • 1/2 C balsamic vinegar
  • 2 pounds chunk or ground meat, you can use beef, veal or pork
  • 3 T olive oil or butter
  • 1 C stock: parmesan, beef or chicken broth (recipe to follow, you can also use water if necessary, 1 parmesan rind (if you have it)

You are also going to need a large lidded pot, cutting board and knife, and something to stir with (a rubber spatula or wooden spoon is preferred).

Directions:

Keeping ingredients separate, cut down to small portions. Over medium heat, warm the pot and then add your oil or butter. When that has been brought up to temp, add meat and constantly stir until it is well browned. (Ground meat may cause fats to be gathered in dish so you will want to strain them off before going forward.)

Put onions in pan and combine with meat.

Continue stirring until the onions turn to a golden brown color and then add some garlic. Continue stirring until the garlic is browned and then put mushrooms in. Stir everything together and then place lid on the pot. As the mushrooms are cooking, they will purge their natural water, continue cooking until pan gets dry again. At this time, you can add the tomatoes.

Upon emptying cans, rinse them with the broth (or water) so you get the remains of any tomato that was left behind in the can. Add the rest of the garlic, herbs (both fresh and dried), wine and parmesan rind.

Lower the heat to a simmer and allow to cook while periodically stirring.

Allow to cook for as long as possible up to about 5 hours. The longer it cooks, the more flavor you will get. On occasion, return to stir and taste. Ideally, you want it to taste better than store bought sauce and that is achieved after about one hour. For best results, you will want it to cook from 2-5 hours, anything longer tends to be too much.

If you find that the sauce is thickening to the point of sticking to the bottom of the pan and burning, thin it out with more red wine, water or your stock.

If you did use fresh herbs and a parmesan rind, remove them and then season to taste. This dish will serve well on the cooking day (season with fresh basil) or will hold well for many days. The longer you hold this sauce, the more the flavors will blend together. Many people believe that the sauce is so much better the second day that they let it sit overnight before serving.

 red pasta sauce

 

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Olive Oil and the struggle against cancer

Tuesday, February 17th, 2009

Cancer vs Olive Oil

There is not an authentic Italian dish around that does not feature olive oil. It is not coming to light that it may have the ability to help in the struggle against Cancer.

At the University of Granada and the Catalan Institute of Technology, researchers have found that high quality extra-virgin olive oil may has properties that have been known to trigger cancer cell death. These are chemicals called photochemical polyphenols.

Javier Menendez, the study coauthor, has been quoted saying. “Our findings reveal for the first time that all the major complex phenols present in extra-virgin olive oil drastically suppress over expression of the cancer gene HER2 in human breast cancer cells,”

Lab experiments have been conducted by researchers where they separated the oil into fractions and then tested them against breast cancer cells. It was found that the extra virgin olive oil that contained the photochemical polyphenols effectively inhibited the HER2.

It has been concluded by the study authors that a new anti-breast cancer drug may be developed using these polyphones as a safe platform.  SOURCE: BMC Cancer, 2008;8:377

Fighting breast cancer with olive oil

A new weapon in the fight against breast cancer and in creating new drugs for the battle could be olive oil as they have found that chemicals that stop the growth of cancerous cells is also found in olive oil.

Olive oil has long been a staple of the people of the Mediterranean and has been proven to be effective in defeating certain types of cancer. It has been discovered by researchers that cancerous cells are affected by isolated chemicals that are an active ingredient in olive oil.

There is a protein that is produced by the plant and in the oil that has been proven to block a protein know to be in breast cancer cells. This research was conducted by a team at the University of Granada, located in Spain.

The HER2 protein is present in about 20% of breast cancer tumors, this protein has an accelerated growth rate when compared to other forms of cancer. There is hope in the prention of cancer and its return as drugs such as Herceptin have proven to be effective. The BioMed Central journal as reported that lignans and secoiridoids may also be effective in the same manner of Herceptin.

A team member from the University of Granada, Antonio Segura-Carretero and a representative from the Catalan Institute of Oncology, Javier Menendez are quoted as saying: “Our findings reveal for the first time that all the major complex phenols present in extra-virgin olive oil drastically suppress over expression of the cancer gene HER2 in human breast cancer cells”.

Extra-Virgin Olive Oil eliminates the step of heating or adding chemical elements during the refining process. It is merely the product of pressing olives and extracting the oil. The elimination of this process allows the phytomchemicals to remain.Two of the chemicals that remain in the oil, lignans and secoiridoids, were isolated by the team and then they were tested in the lab against breast cancer cells.

Since the concentrations that will in fact lower the HER2 are much higher than can be naturally found in food, the authors of the study suggest that their results cannot be extrapolated to our natural diets that include good quality extra-virgin olive oil. That is oil that still contains polyphenols. They are quoted as saying: “These findings, together with the fact that that humans have safely been ingesting significant amounts of lignans and secoiridoids as long as they have been consuming olives and extra-virgin oil, strongly suggest that these polyphenols might provide an excellent and safe platform for the design of new anti breast-cancer drugs”.

Dr Joanna Owens, Cancer Research UK A senior cancer information officer, Dr Joanna Owens, Cancer Research UK , said: “We already know that a Mediterranean-style diet can help to protect against cancer, which includes cutting down on saturated fats often found in chocolate, crisps and cakes in favor of the monounsaturated fats found in foods like olive oil. “In this study the researchers separated out the natural plant chemicals in olive oil and looked at their effects on different types of breast cancer cells in the lab – but the concentrations they’ve used are much higher than you could ever obtain from eating olive oil.

“This research is at a very early stage but investigating the potential of plant chemicals is an exciting area of research that could pave the way for the development of cancer-preventing drugs in the future.”

olive oil, health benefit, prevent cancer

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Olive Oil Fights Cancer

Thursday, February 05th, 2009

A new way to help fight cancer is olive oil, according to new research. Even though extra virgin olive oil is a favorite in Italian cuisine, it can also be beneficial in helping to fight cancer.

There are special chemicals that are known to kill cancer cells: photochemical polyphenols. The chemicals were discovered at the University of Granada and the Catalan Institute of Oncology. These chemicals are found in fine extra virgin olive oils. According to the coauthor Javier Menendez his research has found that the major complex phenols contained in extra virgin olive oil can extremely hold back the rapid growth of HER2, a cancer gene that is found in breast cancer cells.

During lab experiments when researchers separated the parts of oil into fractions and tested those the portions that had extra virgin photochemical polyphenols, it was discovered that they constrained HER2 gene. It was discovered that the polyphenols, found in olive oil, could contribute a safe and great base for the creation of anti-breast cancer medicine.

Source: BMC Cancer, 2008:8:377

Olive oil may be able to fight breast cancer.

Since researchers have discovered that olive oil contains chemicals that keep cancer cells from multiplying, it may become a new way of making new medicines to help fight certain cases of breast cancer. We can protect ourselves against types of cancer by using olive oil, a popular Mediterranean diet.

A group of researchers at the University of Granada, located in Spain, have discovered two isolated chemicals that may be an important component in olive oil, that would block a protein that is linked with certain types of breast cancers.

About one fifth of the tumors that are found in breast cancer patients contain the HER2 protein and can spread more rapidly that any other types of cancer. A drug known as Herceptin, can help to fight these forms of cancer and possibly aid in controlling them if they should return.

A new study according to the journal of BioMed Central shows that secoiridoids and lignans produce the similar result as Herceptin does.

When olives are pressed without the use of chemicals or heat, extra virgin olive oil is the result. Extra virgin oil has phytochemicals that can be lost in the conversion process.

A cancer information officer, Dr Joanna Owens, at the Cancer Research in the United Kingdom concludes that if one uses a Mediterranean diet containing olive oil, and by decreasing the amount of saturated fats contained in Cakes chocolates and other foods then they can help protect themselves against cancer.

The oil used in the lab experiments done by researchers have a lower concentration than those of people who actually consumed olive oil in their diets. Learning more about plant chemicals is still at a beginning stage, but is a good step in the direction for developing medicines that can prevent cancer.

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